Subtly sweet, warm, and oh-so moist 😉 , these “morning glory” muffins are perfect for a mid-morning snack (with tea, of course). Stuffed with pineapple, carrots and walnuts- and spiked with cinnamon- they also happen to be pretty healthy as far as muffins are concerned.
Morning Glory Muffins, makes 12
2 1/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cups sugar
3 large eggs
6 tablespoons unsalted butter, melted and cooled (I used ghee)
1 teaspoon vanilla extract
2 medium carrots, peeled and grated (or whatever yields 2 cups)
1 8-oz can crushed pineapple, drained and pressed dry with paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins
1 cup walnuts (preferably toasted) and chopped coarse
- Preheat oven to 375 F and grease a 12-cup muffin tin or use paper liners.
- Whisk the flour, baking soda, cinnamon and salt together in a large bowl. In another small bowl, whisk the sugar, eggs, melted butter and vanilla together until smooth. Gently fold the sugar mixture into the flour mixture with a rubber spatula until just combined. Fold in the carrots, pineapple, coconut, raisins, and walnuts until just combined.
- Portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, around 25 to 30 minutes, rotating the pan halfway through baking.
- Let the muffins cool in the pan for 5 minutes, then move to a wire rack and let cool for at least 10 minutes before serving. Store in an airtight container.