Morning Glory Muffins in muffin tin

It’s not often you meet a human being who makes you feel instantly good about yourself. Whose presence radiates a warmth that can’t help but seep its way into your heart. Andie Mitchell is one of those people.

I met Andie in person earlier this year at the Better Blog Retreat, but I had known her and her blog long before then. Andie is a multi-talented lady. Her accomplishments include not only her wildly successful blog, but also the memoir It Was Me All Along, an emotional account of her life journey surrounding food, and now this absolutely stunning cookbook, Eating In The Middle.

When Andie asked me to share a recipe from Eating In The Middle, I jumped at the opportunity. I knew the book would be filled with delicious recipes, captivating stories, and some seriously enviable photography. Andie calls the book “a mostly wholesome cookbook,” abiding by Andie’s philosophy on eating: almost all healthy, with a little bit of indulgence. As it should be.

These Morning Glory Muffins were from the breakfast section of the book. They’re chock full of carrots, coconut, pineapple, and raisins, and are made with whole wheat flour for a little added fiber. AKA healthy muffins packed with flavor.

Morning Glory Muffins with cookbook

How to make morning glory muffins

This morning glory muffin recipe takes just 10 minutes of prep and 20 minutes in the oven. Before starting in on the batter, line the muffin tins so they’re ready when you need them. Then, whisk together the dry ingredients in a large bowl (you’ll need flour, sugar, baking soda, baking powder, cinnamon, and salt for this healthy muffin recipe).

In the bowl of a standing mixer, beat the oil, eggs, and pineapple until just combined. Add the flour mixture to the wet ingredients, and then fold in the carrots, raisins, and coconut with a spatula. Scoop out the muffin batter into the prepared muffin tins and fill until about 3/4 full. You don’t want to overfill the muffin tins, otherwise the muffins are likely to make a mess in the oven!

Enjoy these muffins as is, or smear a little butter or jam on top. You can also freeze these morning glory muffins; let them cool completely, then pop them into a freezer baggie. They’ll last for up to 3 months this way!

Morning Glory Muffins

Next time you’re at the bookstore, be sure to wander over to the cookbook section and grab a copy of Eating In The Middle. It’s a book you’ll be able to cook from for weeknight meals, lunches, Sunday desserts, and everything in between.

Love you, Andie! Congratulations!

Print

Morning Glory Muffins

  • Author: Sarah Fennel
  • Yield: 18 muffins 1x
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.

More easy muffin recipes from Broma Bakery:

Bakery Style Blueberry Muffins

Not Your Grandma’s Bran Muffins

Whole Wheat Banana Muffins

Pumpkin Chocolate Chip Muffins

Chocolate Chunk Muffins

27 comments

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Nothing better than a morning glory muffin! They look perfect and that cookbook sounds wonderful, too 🙂

Sarah | Broma Bakery
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Thank you Jennifer!

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These look so scrumptious! And every time I see the cover of that book, I feel like Andie looks just like Selena Gomez… don’t you think?!

Sarah | Broma Bakery
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OMG I totally know what you mean! Ahaha!!

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OH MY TEARS. Saraaaah! How can I even thank you for this? I’m blown away. Thank you! Thank you my amazing, beautiful, brilliant friend! These photos are just about the prettiest things around <3

You continue to inspire me xoxox I love you!

Sarah | Broma Bakery
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I lovies you!!!!!!

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What a sweet review! I can’t wait to get my hands on this book. In love with these muffins!!

Sarah | Broma Bakery
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You just gotta, girlfriend. It’s gorgeous!

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I love love love the idea of this book and the balanced perspective on food. These muffins look seriously wholesome and turned out beautifully- pinning!

Sarah | Broma Bakery
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It’s such a wonderful idea. Thank you Medha!

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That last shot is GORGEOUS. They look like the perfect breakfast muffin! I’ve seen recipes from Andie’s book pop up and I’m dying to get my hands on it!

Sarah | Broma Bakery
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Aww, thank you dear! So appreciated 🙂

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These sound amazing – pineapple?! Yes please! I love your photography, btw. So, so pretty!

Sarah | Broma Bakery
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Thank you so much!!

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I absolutely love Andie. She is a beautiful soul. And these look perfect!

Sarah | Broma Bakery
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I loves her. And you.

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Yum, I love these muffins! Can’t get enough carrot cake. Also, Andie’s blog is beautiful!

Sarah | Broma Bakery
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Isn’t it? She is just so amazing!

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Thanks so much for introducing me to Andie… the muffins look divine, and I can’t wait to get my hands on a copy of the cookbook!

Sarah | Broma Bakery
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It’s truly amazing. Thank you MB!

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This looks fantastic! I will definitely try this. The one I make usually includes vanilla extract and walnuts which is good too but I can’t wait to try your version thank you for sharing.

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These sound amazing!!! But… sadly I am allergic to pineapple so, is there something I could substitute it with or if not, could I just leave it out?

Sarah | Broma Bakery
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Hi Mi! I would substitute it with 1/2 cup yogurt 🙂

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