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Healthy Morning Glory Muffins Recipe

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4.3 from 1 review

These Healthy Morning Glory Muffins are a wholesome and delicious way to start your day. Made with whole wheat flour, fresh grated carrots, crushed pineapple, and shredded coconut, they offer a perfect balance of sweetness and nutrition. Moist and flavorful, they are naturally sweetened with sugar and enriched with eggs and melted butter, making them an ideal breakfast or snack option that's both satisfying and nourishing.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 ¼ cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¼ cups sugar
  • 3 large eggs
  • 8 tablespoons butter (one stick), melted and cooled
  • 1 teaspoon vanilla extract

Fruits and Vegetables

  • 4 medium carrots, peeled and grated (about 2 cups)
  • 1 8-ounce can crushed pineapple, well drained and pressed dry with paper towels
  • ½ cup shredded coconut

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners and set aside.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt to ensure even distribution of leavening and spices.
  3. Mix wet ingredients: In a separate medium bowl, whisk the sugar, eggs, melted and cooled butter, and vanilla extract until the mixture is smooth and well blended.
  4. Combine wet and dry mixtures: Gently fold the wet ingredient mixture into the dry flour mixture until just combined. Avoid over-mixing to keep the muffins tender.
  5. Add fruits and vegetables: Fold in the grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed throughout the batter.
  6. Fill muffin cups: Spoon approximately ⅓ cup of batter into each prepared muffin cup, filling them about three-quarters full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack and allow them to cool completely for at least 10 minutes before serving.

Notes

  • Be careful not to over-mix the batter to ensure fluffy and tender muffins.
  • Drain and press the pineapple well to prevent excess moisture that could affect muffin texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • Substitute melted butter with coconut oil for a dairy-free version.
  • Adding chopped nuts such as walnuts or pecans can provide extra texture and flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/healthy-morning-glory-muffins-recipe/