Best-Ever Morning Glory Muffins
Super soft inside and loaded with all kinds of nourishing goodness, these morning glory muffins are the best way to wake up!
Servings 15 muffins
Calories 273kcal
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup canned crushed pineapple, drained
- 1 cup shredded carrot
- 1 medium apple, peeled, cored, and shredded (about 1 cup)
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons ground flaxseeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/2 cup flaked sweetened coconut
- 1/2 cup chopped walnuts, toasted
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 425F. Line two muffin pans with 15 liners and set aside.
- In a large bowl, whisk sugar, oil, eggs, buttermilk, crushed pineapple, carrot, and apple. In a separate medium bowl, combine flour, flaxseeds, baking powder, baking soda, spices, and salt.
- Fold flour mixture, coconut, walnuts, and raisins if using into liquid mixture until batter is just combined.
- Fill muffin cups to brim with batter. Bake muffins at 425F 5 minutes then reduce heat to 350F and bake an additional 15-20 minutes until muffins spring back when lightly touched.
- Allow muffins to cool 10 minutes in pan then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 273kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 170mg | Potassium: 193mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1491IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg