Morning Glory Muffins

Morning Glory Muffins | browneyedbaker.com #recipe #breakfast

I think that most people are either “breakfast people” or, most assuredly, “not breakfast people”.  I definitely fall into the latter camp and have for pretty much my entire life. In grade school (and probably middle school), breakfast was non-negotiable, you had to eat before leaving for school. I would usually have a bowl of cereal or a toasted English muffin with peanut butter and jelly. However, through high school, college, and the first handful of years working a full-time job, I never, ever ate breakfast. I know, I know… most important meal, yada yada. I just couldn’t be bothered. I would rather have slept a little longer or taken an extra-long shower. Around my mid-2o’s, I finally gave in and started eating some type of breakfast, but it’s something I’ve always struggled with. I’d much rather just jump into my day than take time to make (and then sit and eat) a breakfast.

These days, I try to drink a green smoothie for breakfast, which can be whipped up quickly (especially if I’ve already cut up and frozen the fruit) and drunk as I’m getting things started in the kitchen. Alternatively, I’ll have a banana with peanut butter, but that’s pretty much the extent of my breakfast repertoire. When I first heard of morning glory muffins, my ears shot straight up in the air like Einstein’s do when he hears the rustling of plastic packaging from the kitchen. These muffins sounded like straight-up carrot cake for breakfast (minus the frosting). I was totally in.

Morning Glory Muffins | browneyedbaker.com #recipe #breakfast

Making a batch of these muffins and then freezing them for easy, delicious breakfasts was a phenomenal decision. The flour mixture of these muffins is augmented with ground walnuts and ground toasted coconut, which results in some mind-blowing flavor. In addition to that, the batter contains shredded carrots, grated apple, crushed pineapple, dried pineapple, and golden raisins. So basically, every imaginable fantastic add-in you could dream of are in these muffins.

These feel healthy and indulgent all at once. If you choose to slather them in cream cheese frosting, I promise to tell no one. You just have to promise to save one for me!

Morning Glory Muffins | browneyedbaker.com #recipe #breakfast

I can totally get behind breakfast when it’s dressed up like carrot cake, what about you?

One year ago: Chocolate Truffle Cookies
Two years ago: Homemade Snickers Bars
Three years ago: Shrimp and Sausage Jambalaya
Four years ago: Rich Coffeecake with Sweet Cheese Filling
Five years ago: Bananas Foster Bread Pudding

Morning Glory Muffins

Yield: 12 muffins

Prep Time: 1 hour

Cook Time: 24 to 28 minutes

Total Time: 1 hour 30 minutes

Fabulously hearty muffins full of carrots, pineapple, apple, raisins, and flavored with ground toasted coconut and walnuts.

Ingredients:

¼ cup sweetened shredded coconut, toasted
¼ cup walnuts, toasted
2¼ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
1 (8-ounce) can crushed pineapple in juice
1 Granny Smith apple, peeled, cored and shredded
3 eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1½ cups shredded carrots (about 3 carrots)
1 cup golden raisins
¾ cup finely chopped dried pineapple

Directions:

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses. Transfer the flour mixture to a large bowl and set aside.

3. Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup). Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.

4. Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple.

5. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.

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46 Responses to “Morning Glory Muffins”

  1. Laura (Tutti Dolci) on March 3, 2014 at 12:26 am

    I love morning glory muffins and yes please to a slather of cream cheese frosting!

    Reply

  2. Ashley @ Wishes & Dishes on March 3, 2014 at 12:36 am

    I am definitely one of those “not breakfast people”. My husband is the opposite! He constantly wants me to make a good breakfast when I would rather just starve and wait to eat a nice, big lunch! :) Love these muffins…these I can definitely get behind!

    Reply

  3. Elizabeth on March 3, 2014 at 1:12 am

    I love breakfast but I love sleeping in as well, which is why I love cooking a big breakfast for dinner sometimes. However I’m always on the look out for recipes that I can make ahead for my husband to grab heading out the door! I’m definitely trying these!

    Reply

  4. Averie @ Averie Cooks on March 3, 2014 at 3:25 am

    I have always wanted to make these! They’re one of those staples from the 1980s that I had eaten but never made. I remember the episode when Chris Kimball and I believe it was Julia made these on their show. Yours are absolutely so cheery and look delish! And Im a ‘not’ breakfast person but these would make anyone change their mind!

    Reply

  5. Valerie L. on March 3, 2014 at 3:51 am

    Hey, Michelle, count me in, too, because these both look and sound fantastic, and any recipe that has even the most minute amount of coconut listed as one of the ingredients always has my name on it. Umm, you wouldn’t happen to know what the carb content is in one of these babies, would you?

    Reply

    • Michelle on March 3rd, 2014 at 1:08 pm

      Hi Valerie, I have absolutely no idea how many carbs are in these muffins, sorry!

      Reply

    • Lynne on March 4th, 2014 at 1:11 pm

      Hi, I added these to myfitnesspal.com, and it calculates out to 55 carbs for each muffin (if you make 12 of them). Cal: 303; Carbs 55g (2g fiber, 33g sugar): Fat: 8g; Protein: 6g; Chol: 63mg; Sod: 373mg.

      Reply

  6. The Macadame on March 3, 2014 at 5:17 am

    Love these – thanks for the recipe :)
    The Macadame. xx
    http://www.creamstop.com

    Reply

  7. Becca @ Crumbs on March 3, 2014 at 5:58 am

    As a definite ‘breakfast person’ I will be adding these to my repertoire!

    Reply

  8. Lori on March 3, 2014 at 7:07 am

    I have to omit the walnuts because of allergy issues….Do you think by omitting them I should increase the amounts of the coconut or just leave the recipe the way it its. Thanks for posting.

    Reply

    • Michelle on March 3rd, 2014 at 1:08 pm

      Hi Lori, Because the ground walnuts and coconut are added to the flour mixture, I would substitute the walnuts with more coconut or another type of nut, if you are able.

      Reply

  9. Marie @ Little Kitchie on March 3, 2014 at 7:56 am

    Wish I had one of these for breakfast right now!!

    Reply

  10. Terry on March 3, 2014 at 8:31 am

    I am a breakfast person, but also a person who likes to sleep. My mornings start at 5:30am. I make 5 to 6 smoothies at a time and freeze them. I am sure that is not the best thing to do. I put the smoothie in the microwave for a minute and 32 seconds while it is defrosting I get dressed grab my smoothie and drink it in the car on the way to work. No time is wasted eating and I get an extra 15 minutes of sleep a day.

    Reply

  11. Fay on March 3, 2014 at 8:35 am

    Michelle, what do you think of sub. walnut oil for the butter? Just looking for more ways to amp up my omega-3’s.

    Reply

    • Michelle on March 3rd, 2014 at 1:09 pm

      Hi Fay, I would not sub oil for the butter, as it will definitely change the texture of the muffins.

      Reply

  12. Maria on March 3, 2014 at 9:25 am

    These sound like an even more delicious version of a muffin I had last week. Can’t wait to make them!

    Reply

  13. Abbie @ Needs Salt on March 3, 2014 at 9:40 am

    My sister isn’t a breakfast person, either. It’s like pulling teeth to try and get her to eat in the morning — usually I make her a raw smoothie for breakfast, which she totally loves. I’m definitely the breakfast type, though. Some kind of slightly-sweet muffin or bread or oatmeal with a cuppa tea and I’m a happy girl.
    These muffins look delicious! My dad totally loves morning glory muffins, so I’m definitely going to have to make this recipe for him sometime.
    Pinning!

    Reply

  14. Adrienne on March 3, 2014 at 9:46 am

    I’m the same way about breakfast… But like you, I could totally get on board with breakfast for these muffins! Delicious!! :)

    http://www.appetitesanonymous.com

    Reply

  15. Cate @ Chez CateyLou on March 3, 2014 at 9:59 am

    I am definitely a breakfast person! But I totally understand wanting the extra sleep! I eat it at work, so it doesn’t interfere with my sleeping :) These muffins are the perfect breakfast though! They look delicious, and are full of healthy things. I would certainly like some cream cheese frosting for them though…yum!

    Reply

  16. Katrina @ Warm Vanilla Sugar on March 3, 2014 at 10:02 am

    I am most definitely a breakfast person and these are unreal looking. Yum!

    Reply

  17. Rachel on March 3, 2014 at 10:03 am

    Hey Michelle, these are awesome. Do you think there’s a way to make them flour-free or gluten-free? I’d love to try to make them for breakfast during Passover. Thanks!

    Reply

    • Michelle on March 3rd, 2014 at 8:53 pm

      Hi Rachel, Unfortunately, I don’t do much in the way of gluten-free baking, so I’m not sure what your best bet is for converting this recipe. Perhaps you could use some type of gluten-free flour substitute?

      Reply

    • Molly Schulz on March 4th, 2014 at 8:56 am

      While I have not tried the substitution in this exact recipe, I have recently been doing alot of gluten-free baking due to allergies. I have had success substituting equal parts oat flour (ground oats) for all-purpose flour. Hope this helps!

      Reply

  18. robin on March 3, 2014 at 10:46 am

    Totally love these! My recipe is slightly different but I might try yours for a little change up. I’ve made the recipe into a bundt cake for brunches and breakfast meetings–and never brought home leftovers. You absolutely right–they’re healthy and indulgent–with addition of cream cheese–like a kiss to my taste buds!

    Reply

  19. Lisa @ Simple Pairings on March 3, 2014 at 11:25 am

    These are incredible! I’m a total breakfast lover – it’s what I look forward to most upon waking. What a great looking recipe – love all the add-in’s!! :)

    Reply

  20. Karen Wood on March 3, 2014 at 11:48 am

    MMMMMMM! Don’t know why I haven’t heard of these before …but thank you!

    Reply

  21. joan on March 3, 2014 at 12:09 pm

    sound wonderful but way too complicated for me! thanks

    Reply

  22. Jessica @ A Kitchen Addiction on March 3, 2014 at 12:17 pm

    I can’t turn down a muffin that’s like carrot cake for breakfast! Love the add-ins!

    Reply

  23. Danae @ reciperunner on March 3, 2014 at 2:27 pm

    Amazing looking muffins! They look like dessert for breakfast but without the guilt!

    Reply

  24. Crystal on March 3, 2014 at 7:44 pm

    Yummy! You have just solved my problem of what to do with leftover crushed pineapple from a can I opened for another recipe this weekend, and hubby was just drooling over a carrot cake mix at the store today! Some coincidence, huh?

    Reply

  25. katy on March 3, 2014 at 9:40 pm

    I absolutely have to eat breakfast – always have, always will! However, I’m transitioning away from gluten and toward Paleo, so my breakfasts are usually eggs (hardboiled on work mornings, scrambled on days off) and sometimes turkey bacon, sometimes g/f toaster waffles… and always coffee. Has to be portable – I eat during my commute! I think I’ll try these next time I need a new breakfast option – they look delicious and easy to freeze for quick mornings!

    Reply

  26. Cathy on March 4, 2014 at 7:14 am

    I could make these right now only I don’t have dried pineapple ,do you think I could just omit it? Or should I replace it with something?

    Reply

    • Michelle on March 4th, 2014 at 10:35 am

      Hi Cathy, You can omit it or replace it with another type of dried fruit.

      Reply

  27. Desiree on March 4, 2014 at 11:25 am

    Hi Michelle,
    Do you have a go to green smoothie recipe? I’m always looking for one that can jumpstart my day.
    Thank you!!

    Reply

  28. Holly on March 4, 2014 at 7:54 pm

    Had them for breakfast this morning. Yum! Thanks for all your great recipes.

    Reply

  29. Christy on March 6, 2014 at 12:31 am

    Oh.My.Goodness! These are some of the best muffins I’ve ever had. I was a bit put off by the long list of ingredients and the amount of prep, but they are TOTALLY worth it! I am so glad I made them. I’m planning to take a few to share at work tomorrow. (Hope they make it there safely!) :)
    Any tips for keeping the dried pineapple from sticking to the knife when you’re chopping it?

    Reply

    • Michelle on March 6th, 2014 at 4:11 pm

      Hi Christy, You could try spraying the knife with non-stick cooking spray before chopping, it may help. I have the same issue, it’s the worst when I chop dates!

      Reply

    • Kim @ Hungry Healthy Girl on April 11th, 2014 at 8:25 am

      I find using kitchen shears to cut dried fruit works great. It’s still sticky, but very easy to cut. Works especially well for cutting dates. ;)

      Reply

  30. Cassie on March 11, 2014 at 2:06 pm

    These muffins are delicious!! My non-raisin eating boyfriend scarfed them down. I had made a double batch so brought 18 to work and they were gone in an hour! I will be making them again soon. Thanks for another great recipe!

    Reply

  31. Emily Wells on March 11, 2014 at 2:47 pm

    I emailed my mom this recipe last week and she made them today and invited me over for brunch. These muffins are TO DIE FOR. Seriously–the texture is heavenly, and the flavor. Oh my!

    Reply

  32. Laura Dembowski on March 13, 2014 at 8:47 am

    It’s been way too long since I’ve made muffins. This sound fabulous! When I was in school my mom had to beg me to eat breakfast. Now I eat it everyday and skip lunch.

    Reply

  33. Ruth on March 14, 2014 at 12:04 am

    These muffins turned out great…the recipe made 18 muffins for me. When I drained the pineapple and apple I only got 1/4 cup of liquid, so I did. It reduce it over the stove. I will bake these again soon!!

    Reply

  34. Laura on April 3, 2014 at 1:12 am

    I love these muffins!! They are delicious. Thank you.

    Reply

  35. Jean on April 7, 2014 at 10:27 pm

    made the muffins, thought they might turn out dry, but that was not to be, they were very moist, substituted dried apricots for the dried pineapple. turned out awesome, love you brown eyed baker.

    Reply

  36. Betty G on April 24, 2014 at 10:44 am

    Hello :D
    Since the day you posted these, I had them rolling in my mind.
    I couldn’t make them right away because I didn’t have all the ingredients, but eventually I bought them and I baked them yesterday. I had to do some substitions: I couldn’t find the can of pineapple in juice, so I took the syrup away and added pineapple juice; my shredded coconut was not sweetened, but my dried pineapple was; and I think I used half all-purpose and half whole wheat flour (I did step #2 a few weeks ago, hihi, so I’m not sure)
    I really liked how they turned out, but I have a question I’m not sure if it can be answered. Is it really sweet or is it my substitutions?
    I’ll try it again because all those ingredients make it really healthy (perhaps I’ll reduce the amount of some of the sweetened ingredients).
    Thank you for the recipe!

    Reply

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