Morning Glory Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1 cup granulated sugar (or coconut sugar for a healthier option)
03 -
1 tsp baking soda
04 -
1 tsp baking powder
05 -
1/2 tsp salt
06 -
1 tsp ground cinnamon
→ Wet Ingredients
07 -
1/2 cup vegetable oil
08 -
2 large eggs
09 -
1 tsp vanilla extract
→ Mix-ins
10 -
1 cup grated carrots (about 2 medium carrots)
11 -
1/2 cup crushed pineapple, drained
12 -
1/2 cup shredded coconut (unsweetened)
13 -
1/2 cup raisins or chopped walnuts (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
02 -
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
03 -
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
04 -
Stir in the grated carrots, crushed pineapple, and shredded coconut into the wet mixture.
05 -
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – it's okay if there are a few lumps. Gently fold in the raisins or walnuts if using.
06 -
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
07 -
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 -
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.