Sweet, moist Whole Wheat Morning Glory Muffins are loaded with healthy ingredients. Tasting almost like a carrot cake, they’re the tastiest way to kick off your day.
Note: Recipe and photos have been updated as of September 2015.
I feel like a bit of a slacker lately….I didn’t realize it’s been weeks since my last post but I’ve had a lot going on in other areas of my life so the recipes had to go on the back burner for a bit. (pun intended) I won’t bore you with the details of ALL that’s been going on here but I will tell you this…wallpaper removal should be the new method of interrogation or at the very least, punishment for truant teens everywhere. Nobody should be subjected to that type of tedious torture unless they are being punished. Some say it’s therapeutic….I say it’s taken a few years off my life.
So, while I was peeling tiny bits of 20-year old paper off my walls I was thinking of all the things I wanted to make in the next few weeks. Every fantasy kept coming back to my craving for a Morning Glory Muffin, however, the bakery where I first fell in love with it did not make “heart healthy” part of their recipe. It reminded me of a cupcake, a carrot cake cupcake to be exact, that was so moist and delicious I didn’t miss the frosting at all.
In my attempt to turn a corner and start eating healthier, I made my own version of the Morning Glory Muffin. I used whole wheat flour but sifted it twice to keep it lighter and less dense. The carrots, apple and pineapple keep it moist and the nuts provided the perfect contrast of texture. These freeze well and are great for breakfast on the go! Pair them with THIS tropical smoothie for a perfectly balanced breakfast or sip on this southern style Bloody Mary for a leisurely Sunday brunch.
Whole Wheat Morning Glory Muffins
- 2 1/4 cups whole wheat flour ( I use Bob's Red Mill Whole Wheat All-Purpose Flour)
- 1 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 8-ounce can crushed pineapple, half of juice drained
- 2 cups grated carrot
- 1 large apple, peeled and chopped (I used a Fuji but Granny Smith would work too.)
- 3/4 cup raisins
- 1/2 cup shredded, sweetened coconut
- 1/2 cup chopped walnuts
- 3 large eggs, at room temperature
- 1 cup canola oil
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees.
- Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
- Whisk the flour, sugar, cinnamon, baking soda and salt in a large bowl to combine thoroughly. Add the pineapple, carrot, apple, raisins, coconut and nuts, stirring to coat the ingredients with the flour mixture.
- In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix.
- Fill the muffin tins about 3/4 of the way full with the batter mixture and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack for 10 minutes.
- Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.