Morning Glory Muffins Recipe

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Morning Glory Muffins

Josephine Quick


These muffins are great with a hot cup of your favorite beverage.they taste in between a carrot cake and a spice cake . makes me think of Fall is coming.....Thanksgiving Day for breakfast.

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15 Min


25 Min


3/4 c
sweetened shredded coconut, toasted
1/2 c
walnuts, toasted
21/4 c
all purpose flour
3/4 c
organic cane sugar
11/2 tsp
baking soda
1/2 tsp
baking powder
1 tsp
ground cinnamon
3/4 tsp
sea salt
8 oz can crushed pineapple
granny smith apples,peeled cored, an shredded
8 Tbsp
unsalted butter, melted
3 large
11/2 c
shredded carrots
1 c
golden raisins

Directions Step-By-Step

preheat oven to 350 degrees, line your muffin pan. Process coconut and walnuts in food processor until finely ground, about 30 seconds. Add flour, sugar,baking soda, baking powder,cinnamon, and salt and pulse until combined.Transfer mixure to a large bowl.
Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (You should have about 1 cup juice)Bring juice to boil in 12 inch-skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly.
whisk melted butter, cooled juice, eggs and vanilla together until smooth. stir wet mixture into dry mixture until combined, Stir in pineapple mixture, carrots and raisins.
Divide batter evenly among muffin cups. Bake until toothpick inserted in center comes out clean, 24 to 28 minuted. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for at least 10 minutes before serveing. Enjoy.........

About this Recipe

Course/Dish: Muffins
Other Tags: For Kids, Healthy