Description
These Morning Glory Muffins are the ultimate nutrient-dense breakfast solution for busy mornings. Featuring a wholesome blend of freshly grated carrots, crisp apples, and sweet crushed pineapple, these muffins offer a moist, tender texture and a perfect balance of natural sweetness. They are packed with fiber, making them an excellent grab-and-go meal for families. Easy to bake in advance and freezer-friendly, these golden muffins ensure everyone starts their day with a delicious and healthy treat.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup grated carrots
1 cup chopped apples
1/2 cup crushed pineapple, drained
1/2 cup raisins or nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Fold the dry ingredients into the wet mixture until just moistened.
Stir in the grated carrots, chopped apples, drained crushed pineapple, and optional raisins or nuts.
Divide the batter evenly into the prepared muffin tin.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Substitute all-purpose flour with white whole wheat flour for extra fiber. Use avocado oil or melted coconut oil as a healthy alternative to vegetable oil. Ensure pineapple is thoroughly drained to maintain the ideal muffin texture. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American