- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: baked
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: breakfast
- Method: baked
- Cuisine: american
Ingredients
- 1 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup bran, emulsified into powder
- 2/3 cup carrots, shredded
- 1/3 cup crushed pineapple
- 1/2 cup raisins
- 1/2 cup blueberries
- 1 stick unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Line 12 cupcake molds with cupcake liners.
- In a medium bowl using an electric mixer, beat together the butter and sugars for 2 minutes. Add the eggs one by one, followed by the vanilla extract.
- In a separate bowl, mix together the flour, oats, bran powder, baking soda, and salt. Add the egg mixture into the flour mixture. Next, add in the pineapple and carrots. Last, gently fold in the raisins and blueberries.
- Scoop the batter into the cupcake molds. If you’d like, sprinkle a little extra oats onto the muffin for decoration. Bake for 30 minutes, or until a knife comes out clean when inserted into the muffins. Enjoy!
Keywords: easy, tender, moist, perfect
Leave a comment and rate this recipe!
Hi Sarah. I really want to make the Morning Glory Muffins, but I am wondering if bananas were left off the recipe? You mentioned that your version has bananas, but it is not listed in the ingredients. Could you clarify this for me? I will, hopefully, try them tomorrow. I like baking for my family, and I’m sure they will enjoy. Thank you!!!!!!
Where is the banana?
Just made these this morning for my kids and husband! They sounded so good I had to run out and buy bran and crushed pineapple. They were absolutely amazing! The one thing is that they leaned a little sweet for our taste as a morning muffin, I think next time I’ll cut the white sugar in half. The butter is a great choice, though, they taste really decadent! And I couldn’t get over how wonderfully buttery and sweet and pineapple-y they smelled while baking!