Morning Glory Muffins

Morning Glory Muffins
Total Time
55 Mins
Serving Size
1 muffin

Total Time

Prep Time
15 Mins
Cook Time
40 Mins
Total Time
55 Mins


458 cal
Total Fat
24 g
Saturated Fat
3 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
Monosaturated Fat
13 g
46 mg
351 mg
57 g
Dietary Fiber
3 g
Total Sugars
34 g
Added Sugars
21 g
5 g
Vitamin D
0 mcg
37 mg
2 mg
259 mg


  • 1-1/4 cups granulated sugar

  • 2-1/4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup sweetened shredded coconut

  • 3/4 cup raisin

  • 1 large apple, peeled and grated

  • 1 can (8 ounces) crushed pineapple in juice, drained and pressed dry with paper towels

  • 4 medium carrots (about 2 cups), peeled and grated

  • 3 large eggs

  • 1 cup vegetable oil

  • 1 teaspoon vanilla extract


  1. Adjust the oven rack to the middle position. Preheat oven to 350 °F. Place muffin liners in the cups of a 12-compartment muffin tin.

  2. Whisk together sugar, flour, baking soda, cinnamon and salt in large bowl. Add coconut, raisins, apple, pineapple, carrots and walnuts and stir to combine. Set aside.

  3. Whisk together eggs, oil, and vanilla extract in medium bowl until smooth. Gently add wet ingredients to the dry ingredients and stir carefully to combine (do not overmix).

  4. Divide batter evenly between each muffin cup. Bake about 35 minutes or until toothpick inserted into the center of the muffin comes out clean. Rotate the pan half-way through baking.

  5. Remove muffins from the oven and let cool in the pan for 5 minutes. Transfer muffins from tin to a wire rack and let cool for 10 minutes before serving.