Morning Glory Muffins, Filled With Fruit And Nuts, Make An Easy Grab Recipe

I give Morning Glory Muffins With Pineapple a signature twist, combining applesauce, grated carrot, crushed pineapple, nuts and coconut in a cinnamon-spiced batter and using one small trick that always has readers asking for the secret.

I used to think muffins were boring, til I mixed in crushed pineapple and freshly grated carrot and got intrigued by how they changed everything. This version sneaks fruit and nuts into a batter that still feels like a treat, with little bursts of sweet pineapple and pockets of texture that make you pause and take another bite.

I half joking call them Morning Glory Muffins With Pineapple when I want to impress, and sometimes Gf Morning Glory Muffins if a friend needs a gluten free swap, though I wing it more than I admit. Try one warm, see what I mean.

Ingredients

• Grated carrot: adds fiber, moistness and subtle sweetness, helps keep muffins tender.
• Crushed pineapple: bright tang, natural sugars, keeps texture juicy not cloyingly sweet.
• Light brown sugar: gives caramel notes and moisture, sweeter but still homey.
• Shredded coconut: chewy fat and flavor, tropical bite, but adds calories too.
• Raisins: little bursts of sweetness, iron and antioxidants, chewy pockets of flavor.
• Walnuts or pecans: crunchy protein and omega fats, earthy counterpoint to sweet.
• Eggs: bind everything together, add protein and lift, simple kitchen workhorse.
• Applesauce: cuts oil need, adds moisture and mild fruitiness, lowers fat a bit.

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar i usually use light brown
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup grated carrot (about 2 medium)
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat oven to 350°F (175°C). Line a 12-muffin tin with paper liners or grease well; grate about 1 cup carrot, drain 1 cup crushed pineapple really well (squeeze with paper towel if needed) and chop 1/2 cup walnuts or pecans.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and 3/4 cup packed brown sugar (i usually use light brown).

3. In another bowl beat 2 large eggs with 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce and 1 teaspoon vanilla extract until smooth; room temp eggs mix easier but it works cold too.

4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; dont overmix or the muffins get tough, a few streaks of flour are fine.

5. Fold in the grated carrot, drained pineapple, 1/2 cup shredded coconut, 1/2 cup raisins and the chopped nuts until evenly distributed.

6. Spoon batter into the prepared muffin cups, filling each about 3/4 full. If you want, sprinkle a few extra chopped nuts or a pinch of coconut on top for texture.

7. Bake 18 to 22 minutes, rotating the pan once if your oven is hot, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

8. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze cooled muffins individually wrapped for easy grab-and-go breakfasts; reheat from frozen in the microwave 30 to 60 seconds.

Equipment Needed

1. Oven (preheat to 350°F / 175°C) + oven mitts
2. 12-cup muffin tin
3. Paper muffin liners or nonstick spray
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and measuring spoons
7. Box grater (for the carrots)
8. Fine mesh sieve or colander and paper towels to really drain the pineapple, dont skip the squeeze
9. Whisk and rubber spatula (or wooden spoon)
10. Knife, cutting board, wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Morning Glory Muffins, Filled With Fruit And Nuts, Make An Easy Grab Recipe Substitutions and Variations

• All‑purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin, or use a gluten‑free all‑purpose blend 1:1 (if the blend has no xanthan gum add about 1/2 tsp for structure).
• Brown sugar (3/4 cup): use coconut sugar 1:1 for similar sweetness, or make a brown‑style swap with granulated sugar plus molasses (for each cup brown sugar stir 1 tbsp molasses into 1 cup granulated; scale down for 3/4 cup).
• Eggs (2 large): replace each egg with a flax “egg” — mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes — or use 1/4 cup applesauce per egg for extra moistness.
• Chopped walnuts/pecans (1/2 cup): for a nut‑free version use sunflower or pumpkin seeds 1:1, or add extra oats or more raisins for chew and texture if you want to skip seeds entirely.

Pro Tips

– Measure the flour right: spoon it into the cup then level it off. If you pack the flour your muffins will come out dense. If you want ultra-consistent results, 2 cups all purpose is about 240 grams.

– Squeeze the pineapple and even wring the grated carrot a little with a paper towel or clean kitchen towel. Too much extra liquid makes muffins gummy, and you can always add a tablespoon or two less applesauce if the mix seems watery.

– Toast the nuts and the coconut quick in a dry pan or in the oven until fragrant. It makes the flavors pop and keeps the nuts from going soft in the muffin. Let them cool before folding in so they dont melt into the batter.

– Fold gently and stop when you still see a few streaks of flour. Overmixing makes them tough. Also every oven is different, so start checking 2 minutes before the recipe time and rotate the pan halfway if one rack gets hotter than the other.