Super-soft inside and loaded with all kinds of healthy goodness, these classic morning glory muffins are the best way to wake up!
Hi, my name is Sarah and I am not a morning person.
What kind of person am I? I’m a muffin person. Completely.
A sneakily-healthy morning glory kinda-muffin person. Normally, I’m the kinda gal that will lean more towards the chocolate-on-chocolate-on-chocolate variety of muffins, but other times? I want a muffin that will make me actually feel good about eating it.
Sidenote: Chocolate can NEVER make you feel bad, especially if it’s in skinny muffin form, but you get what I mean…
The title of these muffins doesn’t lie. I guarantee every morning will be GLORIOUS if these muffins are involved.
Along with those three cups of coffee, of course…..
I mean, of COURSE! Healthy muffins call for gallons of the caffeine to go with it.
Today’s muffin madness is part of the Monthly Ingredient Challenge I participate in along with a ton of other talented bloggers. The ingredient theme for this month was apples and yep, there’s apples in these gorgeous muffins.
Along with about 1.5 billion other amazing things. I’m clearly just one of those people who CANNOT refrain from throwing all of the above into my muffin batter.
Best problem ever. My taste-testers agree.
Or at least they did, until I forced one too many morning-glory flops upon their tastebuds….They don’t trust that this is actually the GOOD stuff now.
That’s fine with me. 😀
Really though, the words “best-ever” just do NOT disappoint as far as these muffins are concerned. Guys, I’ve had many less-than-appetizing morning glory muffins throughout my life and searching for the perfect recipe wasn’t really a cake walk. (or a muffin walk either…ha.)
Much time later…..I can say without a doubt, that I have found THEEE ultimate morning glory muffin. This recipe is gold, peeps. GOLD!
They almost look like gold too, if you just use your imagination a little bit. 😉
What makes these muffins so perfect? They are so dang soft inside for one thing. I just absolutely cannot stand a dry muffin, and these muffins are the exact opposite of dry. So moist and so soft I could use them as a pillow.
I’d probably end up eating that pillow and then wouldn’t have anything to sleep on, but whatever…
The flavors. They’re top-notch, they really, REALLY are! Morning glory par-ad-ise. We’ve got tons of pineapple flavor, lots of shredded carrot and apple, cinnamon, toasty nuts and shredded coconut, and…(don’t gag) raisins. Because I’m a raisin-lover and all you raisin-haters out there CANNOT be all hateful towards them. It would break my heart.
You can totally leave the raisins out if you must, but really? I could not imagine a morning glory muffin without them.
Read: Don’t do it. Again, it would break my raisin-lovin’ heart.
As of lately, I could not imagine my mornings without these glorious morning-glory wonders…
Freezer = Stocked with 2 dozen.
Kitchen counter = Loaded with two containers.
Sarah’s belly = Full of morning-glory perfection.
The fam? I think they have just about had enough of anything with the words “morning” and “glory” in it, but that’s okay—No sharing required for this girl!
Like I would have anyway…
I am by no means a morning person, but I am 100% convinced that these muffins alone could convert me to one.
Here’s to mornings being FOREVER glorious. ♥
Best-Ever Morning Glory Muffins
- 1 cup crushed pineapple in juice
- 3/4 cup coconut sugar or brown sugar
- 3 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped walnuts
- 2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 medium apple cored and shredded
- 1-1/2 cups shredded carrots
- 1 cup raisins optional
Preheat oven to 425F. Lightly grease a 12-cup muffin tin and set aside.
Place pineapple in a strainer over a bowl and let juice drain out of pineapple. Reserve juice and place in a saucepan. (you should have about 1/2 cup) Bring to a boil over medium heat, then reduce heat to low and let simmer until juice is reduced to 1/4 cup, about 10 minutes. Remove from heat and set aside.
In a large bowl, whisk sugar, eggs, oil, vanilla, drained crushed pineapple, and warm reduced pineapple juice. Set aside.
Place coconut and walnuts in a food processor and pulse several times until mixture is finely chopped. Pour into a large bowl and whisk in flour, baking soda, baking powder, cinnamon, and salt. Gently fold flour mixture into liquid, stirring until just combined. Fold in shredded apple, carrots, and raisins if using.
Fill muffin cups to the brim with batter and gently smooth tops. Bake muffins at 425F 5 minutes then reduce heat o 375F and continue baking an additional 14-15 minutes or until a toothpick tests done. Cool muffins 5 minutes in pan, then transfer to a wire cooling rack. Enjoy them warm!
Recipe NotesStore muffins in an airtight container at room temperature up to 3 days. Muffins may also be frozen up to 2 months.
Be sure to check out the other apple-themed recipes for this month!
More morning-glory wonders from around the web!