Morning Glory Carrot Muffins
We made these delicious healthy moist carrot muffins (AKA Morning Glory Muffins) and they were a big hit. The best part? If you have them ready in the morning, the kids can serve themselves a simple breakfast and you can stay in bed a few extra minutes.
Servings: 12 muffins
Ingredients
- 2 1/4 cups whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 3 large eggs
- 8 tablespoons butter (one stick) melted and cooled
- 1 teaspoon vanilla extract
- 4 medium carrots peeled and grated (about 2 cups)
- 8 oz crushed pineapple well drained and pressed dry with paper towels
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
- In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
- In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
- Gently fold eggs, butter and vanilla into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
- Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick
- inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
- Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.
Notes
Make sure and dry the pineapple well so the muffins are the correct texture.
Nutrition
Calories: 282kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 407mg | Potassium: 205mg | Fiber: 4g | Sugar: 26g | Vitamin A: 3710IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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