I love muffins. I guess that’s why I have shared so many muffin recipes already. And, I just might go as far as to say these Morning Glory Muffins are one of my very favorite. It is a substantial muffin and loaded with healthy ingredients.
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
There are many similar recipes for morning glory muffins. This one is a slightly adapted version of Ina Garten’s. It is adjusted with reduced fat and less calories but still moist and delicious. Almost dessert-like, especially spread with a dollop of whipped cream cheese.
How to make Morning Glory
Here’s what you need to make these delicious muffins. It seems like a lot of ingredients but just look at all of those healthy ingredients.
Are you like me and find you are missing an ingredient when cooking or baking? Yup, all ready to bake and I realized that I did not have crushed pineapple. So, I improvised. Using 5 drained pineapple rings, I crushed them in a small food processor. It worked well and I was able to continue without a trip to the grocery store!
Using a grater, shred 2 cups of carrots. You don’t have to peel these either, but I did.
Next, shred the apple. No need to peel it first, just remove the core and seeds. Tart Granny Smith apples are good but most apples will work too.
Once the carrots and apples are grated, you are ready to combine the wet ingredients. In a large bowl, add 1/2 cup oil, 1/2 cup unsweetened applesauce, 3 extra-large eggs, and 2 teaspoons vanilla extract.
Whisk until combined.
To this mixture, add the grated carrots, apple, crushed pineapple, 1/2 cup chopped pecans, 1/2 cup sweetened shredded coconut, and 1/2 cup raisins.
Stir until it is all combined.
In another bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
Pour the dry ingredients into the bowl with the wet ingredients.
Stir just until combined.
Muffin pans
Spoon or scoop the batter, evenly into prepared regular-size muffin cups. I use a 2 1/4-inch ice cream scoop for this and a smaller scoop for making the mini muffins. This makes the muffins uniformly-sized and allows for even baking.
Baking times
- Bake the regular-sized muffins 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Start testing the mini muffins around 11 minutes.
- Usually mini quick bread loaves take about 30-35 minutes to bake. Since I didn’t have enough batter to fill the pan, it took a few minutes less. You will know when the baking time is finished when the toothpick comes out clean.
Remove the pans from oven to a cooling rack to cool for a couple of minutes. Then remove the muffins from the pans to finishing cooling.
Serve muffins warm or at room temperature.
The mini muffins are cute and just the right size for the smaller appetites of children.
How to freeze muffins
Muffins freeze really well and you can enjoy the fresh-baked flavor whenever you want. Be sure to let them cool completely, and then seal them up in an airtight freezer bag. Freezing can extend your muffins’ shelf life up to 3 months. I get those extra muffins into the freezer quickly before devouring too many to prevent tight pants and a bulging “muffin top.” 
Reheat by either microwave or oven method
- Place a frozen muffin in the microwave and heat on high for about 15-20 seconds being careful not to overheat. Allow to rest a minute before enjoying. I don’t usually do this, but you can dampen a napkin or paper towel with water and cover the muffin while microwaving.
- Pop the muffins back in the oven or toaster-oven at 350 degrees until they are heated and the center is warm.
Try Amazon Prime 30-Day Free Trial
Morning Glory Muffins
slightly adapted from Ina Garten recipe
Makes 24 full size muffins (see recipe note below)
Preheat oven to 350 degrees F
INGREDIENTS
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 extra-large eggs
- 2 teaspoons vanilla extract
- 2 cups carrots, grated
- 1 Granny Smith apple, unpeeled and grated
- 8-ounces crushed pineapple, drained
- 1/2 cup pecans, chopped
- 1/2 cup sweetened shredded coconut
- 1/2 cup raisins
- 2 1/4 cup flour
- 1 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F.
Line two muffin pans with paper or silicone liners.
In a large bowl, whisk the oil, applesauce, eggs and vanilla extract until combined.
Add the grated carrots, apple, crushed pineapple, chopped pecans, shredded coconut, and raisins. Stir to combine.
In another bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
Pour the dry ingredients into the bowl with the wet ingredients, stirring just until combined.
Spoon or scoop the batter, evenly into prepared muffin cups.
Bake about 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven to a cooling rack to cool for a couple of minutes. Then remove the muffins from the pans to finish cooling.
Serve muffins warm or at room temperature.
Recipe Note
I love that this recipe makes a large batch of muffins. I made 12 regular-size muffins, 24 mini muffins and had enough batter left to fill a 3″ x 5″ mini loaf pan. You might want to make 24 regular-size muffins
You might also like…
Spiced Pear and Walnut Muffins 
Frosted Apricot Cranberry Bread
Each issue of our Newsletter is timely and helpful and jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.
Leave a Reply