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5 from 14 votes

Morning Glory Muffins

Hearty and nourishing, these Morning Glory Muffins are a delicious way to start your day!
Prep Time15 mins
Cook Time19 mins
Total Time34 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins
Servings: 18 muffins
Calories: 206.47kcal
Author: MaryAnn Dwyer


  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups freshly grated carrots
  • 1 apple, peeled, cored and grated
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup golden raisins
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1 8-oz. can pineapple, drained
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 tsp. vanilla extract


  • Heat oven to 425 degrees. Line 18 muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt. Stir in the carrots, apple, coconut, raisins, nuts and pineapple.
  • In a medium bowl, whisk together the eggs, vegetable oil and vanilla extract.
  • Add the wet mixture into the dry mixture until just combined. Evenly spoon the mixture into the prepared muffin cups. (I use a standard size ice cream scoop)
  • Bake at 425 degrees for 5 minutes, then lower the oven temperature to 350 and continue baking for 14 minutes or until tester inserted in center of muffin comes out clean. Cool muffins in pan on wire rack. Store in airtight container when totally cooled. Muffins will keep in airtight container at room temperature for 2-3 days, then transfer to refrigerator.


Calories: 206.47kcal | Carbohydrates: 30.91g | Protein: 4.04g | Fat: 8.1g | Saturated Fat: 3.17g | Cholesterol: 35.15mg | Sodium: 211.53mg | Potassium: 155.77mg | Fiber: 2.36g | Sugar: 15.72g | Vitamin A: 2432.45IU | Vitamin C: 1.43mg | Calcium: 25.31mg | Iron: 1.3mg