Glorious Morning Muffins
Start your day on a wholesome and flavorful note with these Glorious Morning Muffins, a perfect blend of hearty ingredients and natural sweetness. Packed with shredded carrots, juicy apples, crushed pineapple, and unsweetened coconut, these muffins are a delightful fusion of fruity and nutty flavors. Finished with crunchy walnuts or pecans and chewy raisins, each bite is a textural adventure. Infused with warm spices like cinnamon and nutmeg, these muffins strike the perfect balance between cozy and vibrant. With just 15 minutes of prep time, they’re an easy and nutritious breakfast option or snack that can be made ahead and enjoyed on busy mornings. Moist, tender, and irresistibly flavorful, these make-ahead muffins freeze beautifully, so you’ll always have a batch ready to brighten your mornings!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1.5 cups shredded carrots
- 1 cups shredded apple (peeled)
- 0.5 cups shredded unsweetened coconut
- 0.5 cups chopped walnuts or pecans
- 0.5 cups raisins
- 3 large eggs
- 0.75 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cups crushed pineapple, drained
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Stir in the shredded carrots, shredded apple, shredded coconut, chopped walnuts or pecans, and raisins until evenly distributed throughout the dry mixture.
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and drained crushed pineapple until well blended.
Pour the wet ingredients into the dry mixture. Gently fold everything together with a spatula just until combined. Be careful not to overmix, as this could make the muffins dense.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for up to 3 months.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 24.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
