Name: Pineapple Morning Glory Muffins
Total time: 60 min
Ingredients: 1.25 cups all-purpose flour; 1.25 cups whole-wheat pastry flour; 1.5 teaspoons ground cinnamon; 0.75 teaspoon ground ginger; 1.5 teaspoons baking soda; 0.75 teaspoon baking powder; 0.25 teaspoon salt; 3 large eggs; 0.5 cup packed dark brown sugar; 0.5 cup canola oil; 1 teaspoon vanilla extract; 8 ounces peeled cored fresh pineapple; 1 cup shredded apple; 1 cup shredded carrot; 0.75 cup unsweetened shredded coconut, divided; 0.5 cup chopped walnuts, toasted; 0.5 cup raisins

Pineapple Morning Glory Muffins

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These a.m. favorites are gloriously fruit-packed. Grating some of the pineapple incorporates it into the batter, helping to sweeten these muffins with less than half the sugar of similar recipes.

Laura Kanya

Published on August 13, 2021

Pineapple Morning Glory Muffins — Photo: The Voorhes

Active Time:

30 mins

Total Time:

1 hr

Servings:

Nutrition Profile:

Dairy-Free High Fiber Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 ¼ cups all-purpose flour
1 ¼ cups whole-wheat pastry flour
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
3 large eggs
½ cup packed dark brown sugar
½ cup canola oil
1 teaspoon vanilla extract
8 ounces peeled cored fresh pineapple
1 cup shredded apple
1 cup shredded carrot
¾ cup unsweetened shredded coconut, divided
½ cup chopped walnuts, toasted
½ cup raisins

Directions

Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.
Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.
Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.

To make ahead

Store at room temperature for up to 2 days or freeze for up to 1 month.

Equipment

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts (per serving)

361	Calories
17g	Fat
48g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 muffin
Calories 361
% Daily Value *
Total Carbohydrate 48g	17%
Dietary Fiber 5g	18%
Total Sugars 18g
Protein 6g	12%
Total Fat 17g	22%
Saturated Fat 4g	20%
Cholesterol 47mg	16%
Vitamin A 1622IU	32%
Sodium 266mg	12%
Potassium 283mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.