Morning Glory Muffins
- Yield 18 muffins
Morning Glory Muffins
- Yield 18 muffins
Ingredients
Units
- 2 1/4 cups whole-wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces crushed pineapple
- 3 large carrots, shredded (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Line 18 standard muffin tin cups with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins, and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.