How’s everyone’s week going? Hope you guys survived Blue Monday ok!
Last week a coworker asked me if I had a good morning glory muffin recipe… which I did not. I asked some family and friends for recipes and no one seemed to have one they loved. After all this talk of muffins, I started to really crave morning glory muffins myself so I decided to whip up a batch. I ended up making my own variation of a recipe (after looking through tonnes of recipes online and not being satisfied with any of them). A lot of them seemed to call for tonnes of oil which I didn’t want to use. To make mine healthy, I limited the oil to only a quarter cup and substituted plain yogurt instead.
The result was great – super soft, moist muffins that are healthy too! I’ve been bringing these to work all week now and really enjoying them. While the recipe looks like it has a lot of ingredients, they are all easy to find and the recipe is super simple. You basically just mix it all together. So if you have a bit of spare time this week, make a batch of morning glory muffins – you won’t regret it!
Morning Glory Muffins
By January 21, 2013Published:
- Yield: 22 muffins
How's everyone's week going? Hope you guys survived Blue Monday ok! Last week a coworker asked me if I had a good morning glory …
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar packed
- 1/2 cup sugar
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 can crushed pineapple about 8 oz
- 2 cups carrots finely grated
- 1 large apple grated
- 1/2 cup shredded coconut
- 3/4 cup dried cranberries
- 1/2 cup walnuts chopped
- 3 eggs
- 3/4 cups plain yogurt
- 1/4 cup oil corn or canola
- 2 tsp vanilla extract
- butter to grease the muffin tin
- Preheat oven to 350F and generously grease your muffin tins.
- Combine flour, brown sugar, granulated sugar, cinnamon, baking soda and salt in a large bowl. Mix to combine.
- Add the pineapple, carrots, apple, coconut, cranberries and walnuts. Mix until combined.
- In a medium bowl, whisk together eggs, yogurt, oil and vanilla. Add this to the flour mixture and mix just until the batter is combined.
- Spoon the batter into the muffin tray, filling each cup almost to the top - leave about 1/4" of space at the top.
- Bake the muffins for about 30 minutes, rotating trays halfway. Check for doneness by inserting a toothpick and ensuring that it comes out clean.
- I recommend not using paper liners with this recipe but baking the muffins right in the tray. Since this recipe is pretty healthy – with no butter and limited oil – a lot of the muffin ends up getting stuck to your paper liner when you’re trying to eat it (and obviously no one would want to waste even a crumb of this muffin!). To bake right in the tray, ensure that the tray is well-greased. Once the muffins are baked, let cool a few minutes and use your fingers to release the edges of the muffin and remove it gently from the pan. If you don’t have a non-stick tray or are worried the muffins will stick to the pan, you can still use the paper liners – just make sure you eat up all the crumbs stuck to the paper.
- Muffins will store for about 3 days in a sealed container at room temperature, about 5 days in the fridge and several months in the freezer.