I’m excited to share my Morning Glory Muffins With Pineapple, loaded with applesauce, pineapple, nuts, grated carrot, and coconut in a cinnamon-spiced batter that’s ideal for batch baking and freezing for quick grab-and-go breakfasts.

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I always keep a pan of Morning Glory Muffins on hand because they disappear faster than I plan. This Morning Glory Muffins With Pineapple twist uses grated carrots and crushed pineapple for a bright, juicy bite that somehow feels like a treat not a lecture.

I don’t explain everything, because part of the fun is discovering those little pockets of flavor, but trust me its worth the curiosity. Busy mornings, lazy afternoons, no matter, this Morning Glory Muffins Recipe has rescued more breakfasts than I care to admit and yes I sometimes eat them straight from the freezer.

Ingredients

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Grated carrots add fiber, beta carotene and moisture, slightly sweet and earthy.
Brown sugar brings caramel sweetness and moisture, boosts calories and simple carbs.
Crushed pineapple gives bright tangy sweetness, vitamin C and extra moisture.
Rolled oats add chew, whole grain fiber and slow carbs, makes muffins hearty.
Chopped walnuts give crunch, heart healthy fats and some protein, slightly bitter.
Shredded sweetened coconut adds tropical sweetness and texture, increases sugar content.
Eggs bind ingredients, add protein and richness, help structure when baked.
Ground cinnamon gives warm spice, little calories and a cozy aroma.
Unsweet applesauce reduces fat, adds moisture and natural sweetness, lowers calories.

Ingredient Quantities

2 cups all purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/2 cups grated carrots about 3 medium carrots

1 cup crushed pineapple drained

1/2 cup rolled oats

3/4 cup shredded sweetened coconut

3/4 cup raisins

3/4 cup chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners or grease each cup well.

2. In a large bowl whisk together the 2 cups all purpose flour, 1 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until evenly mixed.

3. In another bowl beat 2 large eggs with 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce and 1 teaspoon vanilla until smooth.

4. Pour the wet into the dry and stir gently with a spatula just until mostly combined, dont overmix or the muffins will be tough.

5. Drain the 1 cup crushed pineapple well, squeeze out extra juice, then fold into the batter along with 1 1/2 cups grated carrots, 1/2 cup rolled oats, 3/4 cup shredded sweetened coconut, 3/4 cup raisins and 3/4 cup chopped walnuts or pecans until evenly distributed.

6. Spoon the batter into the prepared muffin tin filling each cup about three quarters full, press down lightly so there are no big air pockets.

7. Bake on the middle rack for about 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

8. Let muffins cool in the tin for about 5 minutes then transfer to a wire rack to cool completely so they set up and dont get soggy.

9. To freeze for grab and go breakfasts cool completely, freeze on a tray until firm then transfer to a freezer bag. Reheat from frozen in the microwave about 20 to 30 seconds or thaw overnight in the fridge.

Equipment Needed

1. 12-cup muffin tin
2. Paper liners or nonstick spray to grease the cups
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk or a fork for beating the eggs
7. Rubber spatula for folding (do not overmix)
8. Box grater for the carrots
9. Fine mesh sieve or small colander to drain the pineapple
10. Wire cooling rack and a baking sheet for freezing/reheating trays

FAQ

Q: Can I swap the all purpose flour for whole wheat? A: Yes, you can use half whole wheat and half all purpose without much change, but fully switching to whole wheat makes them denser and a bit drier. If you do use all whole wheat try adding 2 to 3 tablespoons extra applesauce or a splash more oil so they stay moist.

Q: How do I keep the pineapple from making the muffins soggy? A: Drain the crushed pineapple very well, press it in a sieve or squeeze with paper towels to remove excess juice. Also fold the fruit in gently, dont overmix the batter or the muffins can turn out gummy.

Q: Can I leave out the nuts or use different mix ins? A: Sure, swap nuts for sunflower seeds, pepitas, or extra oats for crunch. You can also replace raisins with chopped dates or dried cranberries. If you skip the coconut or nuts entirely I recommend adding 1/4 cup extra oats or a few tablespoons more flour so the texture stays right.

Q: Whats the best way to tell when the muffins are done? A: Bake at 350 F for about 18 to 22 minutes, test with a toothpick in the center it should come out with a few moist crumbs not wet batter. If the tops brown too fast tent with foil and keep baking until set.

Q: How should I store them and how long will they last? A: Store cooled muffins in an airtight container at room temp for 2 to 3 days. For longer keep them in the fridge up to a week, or freeze for up to 3 months. Freeze individually wrapped for easy grab and reheat from frozen in a toaster oven or microwave.

Q: Can I make the batter ahead or use a muffin tin liner? A: You can make batter the night before, keep it covered in the fridge but expect a tiny loss of rise so bake right after mixing if possible. Liners work fine but grease the cups if your liners are thin, they help the muffins lift out cleanly.

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

All purpose flour: swap with 2 cups whole wheat pastry flour for a nuttier, slightly denser muffin, or use 2 cups gluten free 1-to-1 baking flour (one with xanthan gum) if you need GF, texture will be a bit different.
Packed brown sugar: swap with 1 cup coconut sugar 1:1 for similar color and caramel notes, or use 1 cup granulated sugar plus 1 tablespoon molasses to mimic classic brown sugar moisture.
Vegetable oil: swap with 1/2 cup melted coconut oil (refined for neutral flavor) or 1/2 cup melted unsalted butter for richer taste, or replace half the oil with an extra 1/4 cup applesauce to cut fat and keep muffins moist.
Chopped walnuts or pecans: swap with 3/4 cup roasted sunflower seeds or pumpkin seeds for a nut free option, or use 3/4 cup chopped almonds or extra dried fruit (cranberries or chopped apricots) for more chew and flavor.

Pro Tips

1) Drain the pineapple like crazy. Wrap it in a paper towel or cheesecloth and squeeze out extra juice, and if the carrots look damp pat them too. Too much liquid = dense, soggy muffins.

2) Don’t overmix. Fold just until the dry streaks mostly disappear, a few lumps are fine. Overworking makes them tough.

3) Toss the raisins and coconut in a tablespoon of flour before folding in so they don’t all sink to the bottom. Toast the nuts for 5 to 7 minutes to bring out more flavor, then chop them fairly small.

4) Cool completely before freezing, and flash-freeze on a tray so they keep their shape. Reheat straight from frozen for about 20 to 30 seconds in the microwave or thaw overnight in the fridge for best texture.

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

Recipe by Louise Nightin

0.0 from 0 votes

I'm excited to share my Morning Glory Muffins With Pineapple, loaded with applesauce, pineapple, nuts, grated carrot, and coconut in a cinnamon-spiced batter that’s ideal for batch baking and freezing for quick grab-and-go breakfasts.

Servings

servings

Calories

377

kcal

Equipment: 1. 12-cup muffin tin
2. Paper liners or nonstick spray to grease the cups
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk or a fork for beating the eggs
7. Rubber spatula for folding (do not overmix)
8. Box grater for the carrots
9. Fine mesh sieve or small colander to drain the pineapple
10. Wire cooling rack and a baking sheet for freezing/reheating trays

Ingredients

2 cups all purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups grated carrots about 3 medium carrots
1 cup crushed pineapple drained
1/2 cup rolled oats
3/4 cup shredded sweetened coconut
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners or grease each cup well.
In a large bowl whisk together the 2 cups all purpose flour, 1 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until evenly mixed.
In another bowl beat 2 large eggs with 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce and 1 teaspoon vanilla until smooth.
Pour the wet into the dry and stir gently with a spatula just until mostly combined, dont overmix or the muffins will be tough.
Drain the 1 cup crushed pineapple well, squeeze out extra juice, then fold into the batter along with 1 1/2 cups grated carrots, 1/2 cup rolled oats, 3/4 cup shredded sweetened coconut, 3/4 cup raisins and 3/4 cup chopped walnuts or pecans until evenly distributed.
Spoon the batter into the prepared muffin tin filling each cup about three quarters full, press down lightly so there are no big air pockets.
Bake on the middle rack for about 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
Let muffins cool in the tin for about 5 minutes then transfer to a wire rack to cool completely so they set up and dont get soggy.
To freeze for grab and go breakfasts cool completely, freeze on a tray until firm then transfer to a freezer bag. Reheat from frozen in the microwave about 20 to 30 seconds or thaw overnight in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.