Old School Morning Glory Muffins with Coconut
Filled with yummy ingredients like carrots, apples, and coconut, these hearty muffins are easy to eat on the go with a cup of coffee or as part of a balanced breakfast alongside some bacon and eggs. Moist and fluffy, they take just 20 minutes to bake in the oven and will keep for days.
Ingredients
- 2 cups flour
- 1 cup dark brown sugar
- 2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
- 3 eggs
- ⅔ cup vegetable oil
- 2 tsp vanilla
- ½ cup raisins (soaked in hot water and drained)
- 2 cups grated carrots (about 3 carrots)
- 1 cup grated apple (about 1 apple)
- ½ cup shredded sweetened coconut (plus more for topping)
- ½ cup pecans (chopped)
Instructions
- Preheat oven to 425º and line or spray 12 muffin cups.
- Add raisins to a small bowl and cover with hot water. Let sit while making the muffins.
- In a large bowl, whisk together the flour, brown sugar, soda, nutmeg, cinnamon and salt. Add the shredded carrots, apple, coconut, pecans, and drained raisins. Stir to combine.
- In a separate bowl whisk the eggs with the vegetable oil and vanilla and add to the flour mixture, folding it in just until combined. Do not over-mix.
- Scoop into the muffin cups filling to the top. Sprinkle with extra coconut if desired.
- Bake for 5 minutes, then turn down the heat to 350º and cook an additional 17-20 minutes until a toothpick comes out clean. Let cool in the muffin tin for 10 minutes before removing.
Barbara's Notes + Tips
- For the best texture, grate the carrots rather than buying pre-grated carrots, they will be too thick.
- You can leave out the nuts and coconut.
- If you want them less sweet, use unsweetened coconut.
- Serve with Cinnamon Butter.
Nutrition
Calories: 352kcal | Carbohydrates: 43g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 415mg | Potassium: 220mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3626IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
