Morning Glory Muffins 12.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Apr 25, 2019

These better-for-you muffins deliver “morning glory” flavors from shredded carrot, coconut and apple, plus sweet raisins, a hint of pineapple and a crunch of walnuts.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 1/2 cup canola oil or another neutrally flavored oil, or more for the pan as needed
  • 1/3 cup raisins
  • 3/4 cup walnut pieces
  • 1/2 cup unsweetened shredded coconut
  • 1 3/4 cups whole-wheat pastry flour (may substitute 1 cup regular whole-wheat flour plus 3/4 cup all-purpose flour)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • Generous/mounded 3/4 cup light brown sugar
  • 2 large eggs
  • 8 ounces canned crushed pineapple with juice (1 cup)
  • 2 medium carrots, peeled and shredded (1 cup)
  • 1/2 cup peeled, shredded green/tart apple
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Brush the wells of a regular muffin pan with oil, or use paper baking cup liners.

Place the raisins in a small bowl and pour hot water over them to cover. Allow the raisins to soak as you prepare the remaining ingredients.

Arrange the walnuts and coconut on a baking sheet in a single layer; toast them for about 4 minutes, until they are fragrant and lightly browned. Let cool.

Whisk together the flour, cinnamon, baking powder, baking soda, salt and ginger in a medium bowl. Whisk together the 1/2 cup of oil, the brown sugar and eggs in a separate mixing bowl until creamy and well combined, then whisk in the pineapple and its juice.

Drain the raisins, discarding the liquid. Stir them into the pineapple mixture; then stir in the carrot, apple, vanilla extract and the toasted coconut and walnuts. Add the flour mixture, stirring just until it is incorporated, to form a batter.

Divide the batter evenly among the wells of the muffin pan; bake (middle rack) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Transfer the pan to a wire rack to cool for 5 minutes, then remove the muffins from the pan, placing them directly on the rack to cool completely.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lisa Cherkasky.

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