Whole Wheat Morning Glory Muffins
Moist and tender, Whole Wheat Morning Glory Muffins are the best way to start the day!
Servings: 24 muffins
Calories: 139kcal
Cost: $10
Ingredients
- 2 1/4 cups whole wheat flour
- 1 cup granulated sugar
- 1 1/2 tablespoons cinnamon
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 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
Instructions
- 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.
Notes
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.)
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 155mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1835IU | Vitamin C: 2.2mg | Calcium: 33mg | Iron: 0.8mg