Can I make these muffins gluten-free?

While I haven't tested this specific recipe with gluten-free flour, you could likely substitute a good quality 1-to-1 gluten-free baking blend that contains xanthan gum. Results might vary slightly in texture.

What if I don't have applesauce?

You could replace the applesauce with an equal amount of mashed banana, pumpkin puree, or even more vegetable oil, though this will change the flavor and nutritional profile slightly.

How do I know when the muffins are perfectly baked?

The most reliable test is inserting a wooden toothpick or cake tester into the center of a muffin. If it comes out clean, without any wet batter clinging to it, they are done. The tops should also spring back lightly when gently pressed.

Can I use different nuts or leave them out?

Absolutely. Feel free to use walnuts, almonds, or any nut you prefer. You can also use seeds like pumpkin or sunflower seeds instead. If you need to make them nut-free, simply omit them.

Why do you bake them at two different temperatures?

Starting at a higher temperature (400 F) helps the muffins rise quickly, creating a nice dome. Reducing the temperature (to 350 F) allows them to bake through evenly without burning or drying out.

Can I add raisins or other dried fruit?

Yes, raisins, dried cranberries, or chopped dates would be delicious additions. Aim for about half a cup and fold them in along with the carrots and apple.

Easy Morning Glory Muffins Recipe (Moist & Flavorful!)

Description

These Morning Glory Muffins are incredibly moist and flavorful, packed with wholesome ingredients like carrots, apple, and pineapple, making them a perfect start to your day!

Ingredients

3 large eggs
8 ounces (230 grams) crushed pineapple, drained and squeezed very dry (from one can)
1 ⅓ cups (270 grams) granulated sugar
½ cup (120 grams) applesauce
¼ cup (60 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
2 cups (240 grams) all purpose flour
2 teaspoons (10 grams) baking soda
2 teaspoons (4 grams) cinnamon
½ teaspoon (3 grams) salt
2 cups (300 grams) shredded carrot (from about 4 to 6 carrots)
1 apple, peeled and grated
½ cup (40 grams) unsweetened coconut flakes
½ cup (60 grams) chopped pecans or walnuts
2 tablespoons (15 grams) unsalted sunflower seeds (optional)

Instructions

Get your oven ready by heating it to 400 degrees F. Prepare a muffin pan by greasing it well or placing paper liners inside.
Combine the eggs, crushed pineapple, sugar, applesauce, oil, and vanilla extract in a large bowl.
Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl.
Add the dry ingredients into the egg mixture. Stir them together just until everything is moistened. Gently fold in the remaining ingredients.
Divide the muffin mixture evenly among the 16 muffin cups. Bake at 400 degrees F for 5 minutes. Reduce the oven temperature to 350 degrees F and continue baking for an additional 16 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Notes

These morning glory muffins are wonderfully moist. You can keep them fresh at room temperature for around two days, or store them in the refrigerator for up to a week.
For longer storage, freeze them in a large zippered bag for up to 4 months. Thaw them by letting them sit at room temperature overnight or placing them in the fridge.

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 14g
Sodium: 111mg
Fat: 4g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg