Morning Glory Muffins

Prep Time
Cook Time
Ready In

"A great muffin for a fall breakfast."

Original recipe yields 16 servings


  • Serving Size: 1 (95.1 g)
  • Calories 257.3
  • Total Fat - 14.7 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 39.1 mg
  • Sodium - 257.4 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 12.6 g
  • Protein - 3.8 g
  • Calcium - 23.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat to 350℉ (180℃). Spray muffin tins with non-stick cooking spray.

Step 2

Whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, dried cranberries, apple, pineapple, carrots, and nuts, and stir to combine.

Step 3

In a separate bowl, whisk the eggs with the oil, vanilla and reserved juice. Pour into the bowl with the dry ingredients and blend well.

Step 4

Spoon the batter into muffin tins, filling each full.

Step 5

Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.

Step 6

Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

Tips & Variations

  • 3 regular sized 6 hole muffin tins or 2 8 hole tins.



Made these this morning for my neighbor and myself. You can bet we didn't stop at one! I am freezing the rest for later on. They were moist and tasted delicious!

review by:
(11 Mar 2018)


Awesome! Great flavour & texture! Full of wonderful ingredients. I agree, these would make a great brekky with a cuppa, if they last that long! Going into my favvy file to be made again for sure. Thanks for sharing Mike. Made for Billboard Recipe Tag.

review by:
(30 Sep 2016)