Recipe for Morning Glory Muffins | Almanac.com

Morning Glory Muffins

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36 muffins
Manchester Highlands Inn, Manchester, Vermont
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These Morning Glory Muffins are packed with vegetables, fruit, and nuts, creating a delicious breakfast treat or snack.

Kick them up a notch by passing softened butter or cream cheese at the breakfast table. We guarantee that, after one bite, your morning will be full of glory!

Optional: If you wish, use half all-purpose flour and half whole wheat flour. Whole wheat flour is processed less than all-purpose flour to retain more nutrients and fiber, however, it may have a courser texture.

Optional: If you wish, substitute white sugar for brown sugar. Brown sugar isn’t any healthier but it has more of a rich, molasses taste some people prefer.

Remember: This recipe makes at least 36 muffins! If you have extra, just freeze for another day or another event!

4 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
pinch of salt
4 cups grated carrots
1 cup raisins
1 cup shredded coconut
2 apples, peeled and grated
3/4 cup chopped walnuts (optional)
6 eggs
2 cups vegetable oil
4 teaspoons vanilla extract

Preheat oven to 350°F. Grease muffin tins or line with paper cups.
In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, coconut, apples, and nuts (if using). 
In a separate bowl, beat eggs with oil and vanilla. Add to flour mixture and stir to combine. Spoon batter into prepared muffin tins and bake for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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