Print

Morning Glory Muffins

5 from 2 reviews
Scale:

Ingredients

  • 2 1/4 cups whole-wheat flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 8 ounces crushed pineapple
  • 3 large carrots, shredded (about 1 1/2 cups)
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F. Line 18 standard muffin tin cups with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins, and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full.
  4. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.