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.
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!
I can totally get behind breakfast when it’s dressed up like carrot cake, what about you?
Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.
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.
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.
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.
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.