Morning Glory Carrot Muffins
Created by ForeverMama on October 14, 2018
- Servings: 9-18
- Prep Time: 15m
- Cook Time: 20-25m
- Recipe #30650
Ingredients
- 2 cups all purpose flour
- 2 cups light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 cup oil
- 1/2 cup applesauce
- 1 large egg
- 1 egg white
- 2 teaspoons vanilla extract
- 2 jars (5 ounces) pureed carrots (strained carrot baby food, 2 1/2 ounces each jar)
- 1/2 cup carrot juice (fresh carrot or orange juice)
- 4 ounces unsweetened crushed pineapple in its own juice
- 3/4 cup loosely packed unsweetened shredded coconut
How to Make
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Step 1: Preheat oven to 350-degree oven.
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Step 2: Lightly spray or wipe muffin tines with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl.
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Step 3: Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice, and crushed pineapple and its juices. Mix well. Stir in the coconut.
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Step 4: Fill the muffin tins two-thirds full. Bake for 20-25 minutes, or until a tooth pick comes out clean.
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Step 5: Turn the muffins out onto a wire rack. Once cooled, store them in an airtight container.
How to Make
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Step 6: YIELDS: 18 muffins