I went to graduate school on Boston’s North Shore and lived in a little town called Ipswich. One of my favorite places there was a little cafe called “Chipper’s” where they served the best morning glory muffins. I’m not sure if it is still there or not, but I have never forgotten those muffins.
Packed with healthy ingredients such as carrots, apples, pineapple, and nuts, these tasty muffins are full of fiber, minerals, nutrients, and healthy fats. There are lots of different variations of the recipe for morning glory muffins floating around, but I am going to share with you the one I like the best. My favorite part: crushed pineapple!
It’s a really simple recipe, and you can change up the things you add into the basic mixture. For instance, some people add coconut. I don’t like coconut, so mine is more fruit-based. Another great idea is to add shredded zucchini. Substitute walnuts for the pecans for extra richness. Substitute 1/2 cup applesauce and 1/2 cup oil for the 1 cup vegetable oil to make it healthier. Be creative!
These muffins freeze well also. I had batter left over after filling 12 muffin cups, so I made little mini loaves to freeze and serve later. Great for breakfast, lunch, or a snack. They make a wonderful grab-and-go breakfast for me to eat on the way to my teaching job at school. You will love these tasty treats! Try them this week, and tell me what you think.
Ingredients
2 cups all-purpose flour
1 1/4 cup sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated carrots
1 apple, peeled, cored, and grated
1 cup raisins
1/2 cup crushed pineapple
1/2 cup pecan pieces
3 eggs
1 cup vegetable oil
2 tsp. vanilla
Instructions
Mix together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, raisins, apple, and pecans. In another smaller bowl beat eggs with oil and vanilla. Stir into the flour mixture until combined.
Spray muffin tins with non-stick cooking spray. Spoon mixture into muffin cups, filling them all the way to the top. Bake for about 20 minutes in a 350-degree oven or until a toothpick stuck in the center comes out clean. Makes 14 large muffins.
Pineapple Morning Glory Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups grated carrots
- 1 cup raisins
- 1/2 cup crushed pineapple
- 1 apple peeled, cored, and grated
- 1/2 cup pecan pieces
- 3 eggs
- 1 cup vegetable oil
- 2 tsp vanilla
Instructions
- In a large bowl mix together flour, sugar, baking soda, cinnamon, and salt.
- Stir in carrots, raisins, pineapple, apple, and pecans.
- In another smaller bowl beat eggs with vegetable oil and vanilla.
- Stir egg mixture into the flour mixture until combined.
- Spray muffin tins with non-stick cooking spray.
- Spoon mixture into muffin cups, filling all the way to the top.
- Bake for 20 minutes in a 350-degree oven or until a toothpick inserted in the center comes out clean.
