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–+ servings

Morning Glory Muffins

Servings 18 Regular-sized Muffins
Prep Time 40 minutes
Bake Time 25 minutes

Ingredients

Dries:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/4 cups light brown sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon salt

Liquids and Goodies:

  • 1 cup canola oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup grated carrots (peeled and grated)
  • 1 Granny Smith apple peeled, cored, and grated
  • 1 cup crushed pineapple drained of juices
  • 1 cup raisins reconstituted in boiling water for 15 minutes and squeezed dry
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened shredded coconut

Crumb Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 2 tablespoons canola oil

Instructions

  • Mix all dries together in a bowl, including oats. Stir in oil until the mixture is crumbly, resembling a crumb topping.
  • Preheat oven to 350 F. Line two muffin tin pans with paper liners. Spray liners lightly with cooking spray.
  • Mix all dries in a bowl and whisk together to blend well.
  • In a separate large bowl, mix together oil, eggs, vanilla, carrots, apples, raisins, pecans, pineapple, and coconut to incorporate all ingredients.
  • Add dries to the egg mixture and stir well with a wooden spoon to incorporate everything together.
  • Spoon into muffin liners, filling to ¼-inch from the top. Sprinkle crumb topping over each muffin.
  • Bake for 25 minutes, or until a cake tester comes out clean or the tops of the muffins spring back when indented with your finger.
  • Remove from oven and cool on a cooling rack.
  • Store in an airtight container in the refrigerator or freezer until ready to serve.
  • To serve, wrap in foil and heat through or serve cold or room temperature.