Easy Morning Glory Muffins Simple and Tasty Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups grated carrots (about 3 medium carrots)
• 0.5 cup crushed pineapple, drained
• 0.5 cup shredded coconut, unsweetened
• 0.5 cup walnuts, chopped (optional)
• 0.5 cup raisins or dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. Whisk until well combined.
3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
5. Add the grated carrots, crushed pineapple, shredded coconut, walnuts (if using), and raisins/cranberries to the batter. Gently fold these in until evenly distributed throughout.
6. Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.