Morning Glory Muffins

Darci Juris


Dense, hearty, flavorful, nutrient packed. Excellent mid-day snack, or morning breakfast.


☆☆☆☆☆ 0 votes

12-18 muffins
30 Min
20 Min


  • 3/4 c
    shredded coconut
  • 1/2 c
    walnuts, roasted
  • 2 1/4 c
    all-purpose flour
  • 3/4 c
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 3/4 tsp
  • 2 c
    crushed pineapple (from the can)
  • 1
    gala apple, peeled, cored, grated
  • 1/2 c
    butter, melted
  • 3 large
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    shredded carrots (2-3 medium)
  • 1 c
    golden raisins

How to Make Morning Glory Muffins


  1. Heat oven to 350 degrees F, and grease muffin pan.
  2. In a food processor, blend walnuts and coconut until finely ground.
  3. Add the flour, sugar, baking soda, baking powder, cinnamon, and salt. Pulse until combined. Transfer to large mixing bowl.
  4. Place pineapple and shredded apple in a fine-mesh strainer (do in batches if necessary), and place over a liquid measuring cup. Press the fruit to squeeze the liquid until fruit is somewhat dry. You should have about 1 cup of liquid.
  5. Bring juice to a boil in a large skillet over medium-high heat, and cook until reduced to 1/4 cup (about 5 minutes). Transfer to small bowl and et cool slightly.
  6. Add butter, vanilla extract and eggs to the juice and whisk together.
  7. Stir wet mix into dry flour mix until combined.
    Add the pineapple, apple, carrots, and raisins. Stir until combined.
  8. Divide batter into muffin cups.
    Bake for about 20-25 minutes, or until toothpick inserted comes out clean.
  9. Cool in tin for 10 minutes, then remove and let cool on wire rack.
  10. Serve! Goes great with butter or cream cheese spread as well (or nothing).
    Store in ziplock bag or airtight container for up to 4 days.

Printable Recipe Card

About Morning Glory Muffins

Course/Dish: Muffins
Main Ingredient: Bread
Regional Style: American

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