Moist and tender, Whole Wheat Morning Glory Muffins are the best way to start the day!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Baking, Breakfast, brunch
Keyword: Morning Glory Muffins
2 1/4cupswhole wheat flour
8ouncecan crushed pineapplehalf of juice drained
1large applepeeled and chopped (I used a Fuji but Granny Smith would work too.)
3large eggsat room temperature
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.
Morning Glory Muffins will stay fresh for up to 3 days at room temperature. Refrigerate for up to 5 days (heat in the microwave for 10 seconds before enjoying.)