Imagine starting your morning with a burst of flavor that's both nutritious and indulgent - these Morning Glory Muffins are about to revolutionize your breakfast routine! Packed with vibrant carrots, sweet pineapple, crunchy walnuts, and warm cinnamon, these muffins are more than just a quick bite; they're a morning celebration that will make you jump out of bed. Whether you're a busy professional, a health-conscious foodie, or someone who simply loves a delicious homemade treat, these muffins are guaranteed to become your new breakfast 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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup shredded carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Add the shredded carrots, crushed pineapple (drained), raisins, and chopped walnuts to the dry ingredients. Mix until evenly distributed.
- In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- For the most tender muffins, be careful not to overmix the batter. Mix just until the ingredients are combined to prevent tough texture.
- Use fresh ingredients, especially the carrots and pineapple, to ensure maximum flavor and moisture.
- If you want to make these muffins ahead of time, they freeze beautifully! Just wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.
- For added nutrition, you can substitute half the all-purpose flour with whole wheat flour.
- Feel free to customize by swapping walnuts with pecans or adding shredded coconut for extra texture.
- Allow the muffins to cool completely before storing to prevent condensation, which can make them soggy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 40mg
