Morning Glory Muffins

I need a pause button on life. It is flying by. This weekend was amazing. Lots of sunshine and family time. But nothing got done; I need me some clean clothes. I cannot believe it has been so long since I last posted.  So much has happened since then. Tomorrow a big updates post is coming. Until then I have muffins.

Truth: I really love Morning Glory Muffins. They are muffins and super good for you.  The added benefit is they are filling. This is not the kind of muffin where you are hungry again 30 minutes later. Morning Glory muffins have carrots in them and typically raisins. 

These also have coconut and pineapple.  The pineapple makes them sweet without adding a ton of extra sugar.  The recipe is slightly adapted from Andie Mitchell's new cookbook Eating in the Middle. I love it so far and cannot wait to find time to make more recipes. 

These muffins gave me a much needed of extra time this week with the no thought grab and go breakfast they provide.  The five minutes was spent throwing in a load of laundry for those much needed clothes.

Morning Glory Muffins

by Emily Morris

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: bake breakfast carrot coconut cinnamon

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Ingredients (18 muffins)

• 2 1/4 cups whole wheat flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 3 large eggs
• 1 8-ounce can crushed pineapple, undrained
• 3 large carrots, shredded (about 1 1/2 cups)
• 1/2 cup unsweetened shredded coconut

Instructions

Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.

In a large bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. 

Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots and coconut. 

Scoop the batter into the prepared muffin cups, filling each three-quarters full, about 1/4 cup.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.

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