Imagine biting into a moist, flavor-packed muffin that's not just delicious, but also secretly packed with wholesome ingredients that'll kickstart your day with a burst of energy! These Pantry Style Morning Glory Muffins are the breakfast hero you never knew you needed - combining the sweetness of carrots and pineapple with the comforting warmth of cinnamon, they're about to become your new morning obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, cinnamon, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the eggs with vegetable oil until smooth and well incorporated.
- Grate fresh carrots using a box grater or food processor. Measure out 1 cup of grated carrots.
- Drain the crushed pineapple thoroughly, pressing out excess liquid with a paper towel or fine-mesh strainer.
- Add the grated carrots, drained pineapple, and raisins to the wet ingredients. Mix until evenly distributed.
- Pour the wet ingredient mixture into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Don't overmix the batter - this is key to keeping your muffins tender and light. Mix just until the ingredients are combined.
- Make sure to drain the pineapple thoroughly to prevent excess moisture that could make your muffins soggy.
- For extra nutrition, consider adding a handful of chopped nuts like walnuts or pecans to the batter.
- Use fresh, room-temperature eggs for the best texture and rise.
- Check your muffins a few minutes before the recommended baking time - every oven is slightly different, and you want to avoid overbaking.
- Let the muffins cool completely before storing to prevent condensation that could make them mushy.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 42g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
