Morning Glory Muffins

Let’s come clean with each other. We both know that muffins are just cake we eat for breakfast. We all try to convince ourselves if we call it something cute like “muffin” and package it in cute paper liners, then it must be healthier for us than cake.
Does that keep me from making them? Heavens no! Just look at how many muffin recipes I have listed. They make a great treat for breakfast on occasion, but I would like to have a truly healthy muffin that I could make on a regular basis without feeling guilty.
These muffins are the closest I have ever come. They are packed with fruit, veggies and nuts. They were so moist and I liked them even better by day two. I’m going to spend some time working with this recipe and get them even healthier. Things I’m going to try: whole wheat flour, ground flax seed, bran and less oil by substituting some of it with applesauce. I’ll let you know how it goes.
In the meantime, definitely whip up a batch of these dense, moist muffins. You won’t be disappointed….and they are much healthier than that double chocolate monster “muffin” you ate on your way to work this morning :)

Morning Glory Muffins

1 1/4 C sugar
2 1/4 C flour
1 Tb cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded coconut
1/2 C raisins
1 large apple, peeled and grated
1 C crushed pineapple, drained
2 C grated carrots
1/2 C chopped pecans
3 eggs
1 C canola oil
1 tsp vanilla
1. Position oven rack to the lower third of the oven and preheat to 350 degrees.
2. Whisk together in a large bowl the sugar, flour, cinnamon, baking soda and salt. Add the coconut, raisins, apple, pineapple, carrots and nuts. Stir well to combine.
3. In a separate bowl, whisk together the eggs, oil and vanilla. Pour into the dry ingredients and blend until mixed well, but do not over mix!
4. Line 16 muffin tins with paper liners and fill each to the brim. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. After cool, store in an airtight container.


  1. says

    I hope you love them as much as we did! I have used 1/2 wheat flour and 1/2 white.. They turned out heavier but still good. That is all I have played with so far

  2. says

    My kitchen smells wonderful…and the muffins taste very good! I expect they will be a hit for the brunch tomorrow.

    I altered the recipe slightly. Sugar 3/4 cup brown, 1/2 cup white. I used dried cranberries instead of raisins and only used 1 1/2 cup chopped baby carrots because I underestimated what I had in the fridge :-( I was worried, but it didn’t seem to mess up the taste/texture with missing 25% of the carrot ingredient. When I make them again, I’ll use the whole 2 cups.

    Plus, found out the food processor is broken, so I hand chopped everything using something that look like this:
    That is a great little chopper!

    I made 16 muffins with the batch. The first 8 were -without- nuts for the picky eaters, then I added 1/4 C chopped pecans to the batter for the other 8 muffins.

    I was thinking about cutting back 1/4 cup on the flour next time and adding 1/4 cup of oats to the mix, plus 2-3 tablespoons of honey maybe? They are really good but I do like to experiment with a recipe.

    Thanks for posting this on your blog…I looked a dozen other recipes before choosing yours to play with.

    David from North Texas.

  3. says

    I have been playing with my recipes for baked goods for years. Here are a few of my favorite tricks should you come back to this recipe. I think I’ll give these a try myself tomorrow morning, so can let you know what I find through my own trials and error process :)

    You can buy unsweetened coconut, it cuts down on the sugar.

    I like the applesauce replacement, but sometimes find my baked good is a bit too dry in end. So, I use a bit of applesauce and a couple of tablespoons of yogurt. All yogurt is too moist, so the combo seems to work.

    I use agave for most of the sugar in my baking and haven’t yet had a problem. I also use honey at times and have even made a simple syrup from the honey/agave and 1 cup water, bring to a simmer and cook for 5 minutes then cool completely before use. This works in things like ice cream.

    I also use Just Whites a lot in my baking. This cuts the calories and cholesterol in recipes and doesn’t affect the outcome. Plus, it can be less expensive than using all eggs or especially all egg white when you start with the traditional egg.

    I like David’s idea of using the oats. I have some quick cooking GF oats in my pantry, so will give those a try. I may whiz them up in the food processor though to cut their size a bit. This is something that’s regularly done in GF baking when using oats. It helps them to absorb the liquid better.

    Just found your blog today through Pinterest. Cannot wait to try some of your recipes. Happy blogging!


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