Morning Glory Muffins
Morning Glory Muffins
Morning Glory Muffins are a wholesome and flavorful treat, packed with a variety of nutritious ingredients. The star ingredient is Libby’s Sliced Carrots! Baked to golden perfection, these muffins are a delicious way to start the day, offering a delightful balance of sweet, spiced, and nutty goodness.
SERVINGS
16
PREP TIME
10 Min
COOK TIME
30 Min
Ingredients
1 1/2 cup white whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 can 14.5-ounce can of Libby’s Sliced Carrots
1 can 8-ounce of crushed pineapple
1/3 cup brown sugar
1/4 cup vegetable oil
1/2 cup applesauce
2 eggs
2 teaspoons vanilla extract
1/2 cup shredded coconut
2 cups finely diced apples (about 1 small, peeled)
1/2 cup chopped walnuts
1/3 cup raisins
1 1/2 cup white whole wheat flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 can 14.5-ounce can of Libby’s Sliced Carrots
1 can 8-ounce of crushed pineapple
1/3 cup brown sugar
1/4 cup vegetable oil
1/2 cup applesauce
2 eggs
2 teaspoons vanilla extract
1/2 cup shredded coconut
2 cups finely diced apples (about 1 small, peeled)
1/2 cup chopped walnuts
1/3 cup raisins
Instructions
- Prepare a muffin tin by spraying it with cooking spray and inserting paper muffin liners. Preheat the oven to 350 degrees F.
- Combine the white whole wheat flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Rinse and drain the sliced carrots. Add to a medium-sized mixing bowl and mash with the back of a spoon or with a potato masher. A few chunks are okay, but make sure most of them are mashed well.
- Add the pineapple, brown sugar, oil, applesauce, eggs, and vanilla extract. Whisk until everything is combined.
- Add the wet ingredients to the dry and gently stir until just combined. Some flour spots are ok. Fold in the coconut, diced apple, walnuts, and raisins.
- Using ¼ cup scoop, fill each muffin tin. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.
- Prepare a muffin tin by spraying it with cooking spray and inserting paper muffin liners. Preheat the oven to 350 degrees F.
- Combine the white whole wheat flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Rinse and drain the sliced carrots. Add to a medium-sized mixing bowl and mash with the back of a spoon or with a potato masher. A few chunks are okay, but make sure most of them are mashed well.
- Add the pineapple, brown sugar, oil, applesauce, eggs, and vanilla extract. Whisk until everything is combined.
- Add the wet ingredients to the dry and gently stir until just combined. Some flour spots are ok. Fold in the coconut, diced apple, walnuts, and raisins.
- Using ¼ cup scoop, fill each muffin tin. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.
