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This recipe has been tweaked over and over again and I’ve gotten it to the point where I don’t think I could possibly add anything else to it. (Although nuts would make a nice addition too. I usually leave them out though.) The muffins turn out so moist and delicious.
This recipe makes about 3 dozen, so it’s a great one when you want to stock the freezer.
Morning Glory Muffins
- 2 c. whole wheat flour
- 2 1/2 c. white flour (You could probably go less or more either way between the two types of flour.)
- 2 1/2 c. sugar
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. ginger
- 2 t. baking soda
- 2 t. baking powder
- 1/2 t. salt
- 1 c. shredded coconut
- 1 c. raisins
- 2 apples, peeled and grated
- 4 carrots, peeled and grated
- 1 can crushed pineapple, drained
- 1 c. mandarin oranges, drained
- 6 eggs
- 1 1/2 c. applesauce
- 1/2 c. vegetable or canola oil
- 2 t. vanilla
- Optional: coarse sugar
1. Stir together the flours, sugar, cinnamon, nutmeg, ginger, baking soda, baking powder and salt in a medium-sized bowl. Set aside.
2. I a large bowl, combine the remaining ingredients and stir to blend well. Slowly add in the dry ingredients until fully incorporated.
3. Fill greased muffin tins 3/4 full. If desired, sprinkle coarse sugar on top of the muffins. Bake at 350 degrees for 30-35 minutes.
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What a great, sneaky way to get in all those fruits and veggies!! I LOVE IT!!! I might give this a try this weekend. Question…the oranges, are those from a can too?
Thanks!
BTW, I found your mac and cheese recipe on your website.
Love this recipe with all the added fruits and veggies I bet it is soooo good! have you tried it before with all whole wheat flour?
They look great and sound wonderful! Love bulk recipes!!
Made these tonight and they are so yummy! Even my picky diabetic husband who never eats fruits and veggies enjoyed them.
I wound up using dried cranberries instead of raisins and loved these. We will definitely be making these muffins again.
Hi, Kate,
I am SO enjoying trying your recipes. We had your tuna casserole tonight. Loved not using condensed soup….
On your morning glory muffins, I only have one muffin pan and the recipe makes 3 dozen. Can I hold the batter in the fridge for a little while and then just add a few minutes to the baking time for the cold batter? Or do you think it would thicken up too much?
Thanks.
Sarah, you can definitely refrigerate the batter in between. I always have to do that since I only have 2 muffin tins. It’s never been a problem.
Thank you so much for your kind words! I’m so glad you enjoy this blog.
What size can of pineapple do you use? I can’t wait to try these muffins. I just found your blog and have been furiously printing off so many of your yummy-sounding recipes. Thanks!
I thank you for this delicious sounding recipe..will try it soon! God bless all your efforts to help make cooking fun and nutritious! !
Like Rachel above, I’m new to your site and curious what size can of pineapple to use. Please advise. This (and many of your other) recipe looks delicious!