Morning Glory Muffins

Do I have a treat for you today!  I recently read about morning glory muffins on a favorite blog of mine, Kath Eats Real Food.  I baked a batch this morning and I LOVE them.   As I had just finished reading Andie Mitchell’s memoir, It Was Me All Along, the timing was perfect to try out a recipe from her new cookbook, Eating in the Middle.   I really identified with Andie’s struggles with food and with her current outlook on food-eating in a balanced way and making each bite count.  In that spirit-here’s the recipe!


Preheat your oven to 350 degrees.

2 1/4 cups whole wheat flour

2/3 cup sugar

1 1/2 tsp baking sodaFullSizeRender (5)

1/2 tsp baking powder

1 tsp cinnamon

3/4 tsp kosher salt

1/2 cup cooking oil

3 large eggs

1 8-oz. can crushed pineapple

3 large carrots, shredded

1/2 cup raisins

1/2 cup unsweetened shredded coconut


First, shred 3 large carrots using a grater


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Next, in a large bowl combine the flour, sugar, baking soda, baking powder, cinnamon, and salt and mix well.


Next, in a large bowl, mix the oil, eggs, and pineapple.

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Add the dry ingredients to the wet ingredients and mix well.

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Add the carrots, raisins, and coconut and fold in with a spatula.

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Using a small ice cream scooper, fill the muffin tins 3/4 of the way with batter. Bake at 350 degrees for 20 minutes or until cooked through completely.  The finished product is adult and toddler-approved!  Have a great weekend!


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  1. They are very good. So much so, that I will use butter instead of cooking oil the next time. Just to good not to.

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