As promised, here is the recipe for my Morning Glory Muffins! This recipe takes a little longer to prepare than your average muffin recipe but the end result is definitely worth it. These are such flavourful muffins packed with veggie, fruit and nuts. I especially like the overall cinnamon flavour that these muffins have and the fact that every bite is a little different. Because of the abundance of ingredients in these muffins, you can be sure that it’s a FILLING muffin. I felt completely satisfied after eating one and that’s why they really are the most perfect breakfast muffin. It’s also an easy grab and go muffin if you’re on the run, you don’t need to heat them up or slather them with butter, just peel, EAT and love! This is my go-to breakfast muffin recipe and the batter makes about 24 glorious muffins!
Morning Glory Muffins
Makes 24 average-sized muffins
¼ cup sweetened shredded coconut, toasted
¼ cup walnuts, toasted
2 ¼ cups all-purpose flour
¾ cup sugar (I used half white sugar and half coconut palm sugar but you can use all white if preferred)
1 ½ tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¾ tsp salt
1 (8oz) can crushed pineapple in juice
1 Granny Smith apple, peeled, cored, and shredded
4 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 cup shredded carrots (about 2 to 3 carrots)
½ cup golden raisins
- Preheat oven to 350 degrees and line a muffin tin with liners or you can omit the liners and just spray tin with vegetable oil spray.
- In a large mixing bowl combine flour, sugar, baking soda, baking powder, cinnamon, salt and whisk with hand mixer until thoroughly combined. Add in walnuts and coconut, stir to combine.
- Pour crushed pineapple into fine-mesh strainer set over a liquid measuring cup and then add shredded apple to strainer.
- Press the fruit dry through the strainer until you have about 1 cup of liquid.
- Set aside the chunks of fruit and transfer the juice to a small saucepan. Bring juice to a boil over medium-high heat and reduce heat to medium and simmer briskly until juice has reduced to ¼ cup, about 10 minutes. Let cool slightly.
- Transfer juice to a medium bowl and whisk in eggs, melted butter, and vanilla until smooth.
- Gently fold egg mixture into flour mixture until just combined.
- Gently fold in pineapple and apple mixture, carrots, and raisins.
- Divide batter evenly among muffin cups and bake 20 to 25 minutes or until toothpick inserted in centre comes out clean.
- Let the muffins cool in tin on wire rack for about 10 minutes. Remove muffins from tin and let cool for about 10 minutes before serving.