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A muffin tray filled with freshly baked muffins, some turned on their side to show the muffin top.

Morning Glory Muffins

Maureen Reynolds
These morning glory muffins are soft, moist, and packed with cozy flavor in every bite. Made with grated carrots, crushed pineapple, banana, and warm spices, they’re hearty, lightly sweet, and perfect for breakfast or an afternoon treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Muffins, Loaves and Scones, Snack
Cuisine American
Servings 10

Equipment

  • 2 mixing bowls
  • muffin tins

Ingredients
  

  • ¼ cup olive oil or vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ripe medium banana, mashed
  • 1 ½ cups finely grated carrots
  • ½ cup sultana raisins
  • ⅓ cup crushed pineapple drained well
  • ⅓ cup greek yogurt
  • 1 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup chopped walnuts plus more for sprinkling on top

Instructions

  • Preheat oven to 400℉. Spray muffin tins with non-stick spray or line with paper cupcake liners. Set aside.
  • In a medium mixing bowl whisk together the oil and sugar until no lumps remain. Add eggs and vanilla extract, whisk until well blended.
  • Stir in the banana, carrots, raisins, pineapple and yogurt until well combined.
  • In a separate large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and chopped walnuts.
  • Add wet ingredients to dry and fold just until combined. Do not over mix.
  • Divide between 10 to 12 muffin tins, filling almost to the top. Sprinkle with additional walnuts and course sugar (optional).
  • Bake at 400℉ for 5 minutes. Reduce heat to 350℉ and continue baking for another 15-18 minutes, until toothpick inserted in centre comes out clean or with just a few crumbs.
  • Remove from oven, allow to sit for 5 minutes on wire rack. Remove from tins and enjoy warm or allow to cool completely.

Notes

Swap out the raisins for other dried fruit and the walnuts for other nuts or seeds
Store in an airtight container lined with a paper towel at room temperature for up to 3 days, or freeze for up to 2 months.
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https://www.redcottagechronicles.com/recipe/morning-glory-muffins/