Evidently the Morning Glory Muffin recipe has been around for a while, but is new to me this fall. I saw this recipe recently from my saved October 2018 Victoria magazine.

Ina Garten has a similar Morning Glory Muffin recipe which she made famous at Barefoot Contessa. There are a few different ingredients such as using all-purpose flour instead of whole wheat flour and adding sweetened shredded coconut. Garten’s recipe was inspired by the muffins made at the Morning Glory Cafe on Nantucket. You can also find this recipe in her cookbook, Cook Like A Pro.

Regardless of which recipe you use, this comforting muffin is full of goodies with grated carrots, Granny Smith apples, crushed pineapple, raisins, pecans, and more. One could describe the Morning Glory Muffin as similar to eating a piece of carrot cake without the icing.

Morning Glory Muffins

Lovingly Adapted from Victoria 2018 Magazine

Ingredients:

1-1/2 cups whole wheat flour

1/2 cup old-fashioned oats

1 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated carrots

1 cup cored and grated Granny Smith apple

1 (8-ounce) crushed pineapple, drained

2/3 cup vegetable oil

3 large eggs

1/2 cup chopped pecans

1/2 cup raisins

Directions:

Preheat oven to 375 degrees F. Line 9 jumbo muffin cups with paper or foil liners. Recipe Note: I used the standard muffin tin with tulip papers, which made approximately 16 muffins total. Amazon has a nice assortment of tulip liners for baking.

In a large bowl, stir together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In a medium bowl, stir together carrot, apple, pineapple, oil, and eggs. Add to the flour mixture, stirring until combined. Stir in pecans and raisins. Spoon batter into prepared muffin cups.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Recipe Note: I baked muffins for about 20 minutes because they were standard muffin size and not jumbo muffins. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on wire racks. Remove paper or foil liners for serving if desired. Recipe Note: I like the tulip liners, so kept mine on. Enjoy!

Bon Appétit et Bon Weekend….Bonnie