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To make your easy morning glory muffins, gather these ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 teaspoons baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups grated carrots (about 3 medium carrots) - 1/2 cup crushed pineapple, drained - 1/2 cup shredded coconut, unsweetened - 1/2 cup walnuts, chopped (optional) - 1/2 cup raisins or dried cranberries You can swap some ingredients if you have allergies. Here are a few options: - Use gluten-free flour instead of all-purpose flour. - Replace eggs with flaxseed meal or applesauce. - Use coconut oil instead of vegetable oil. - Choose sunflower seeds instead of walnuts. If you use different measurements, here are some helpful conversions: - 1 cup is about 240 milliliters. - 1 teaspoon is about 5 milliliters. - 1 tablespoon is about 15 milliliters. - For grams, 1 cup of flour is roughly 120 grams. With these ingredients and tips, you're ready to start baking! For the full recipe, check out the detailed instructions. Start by preheating your oven to 350°F (175°C). This step makes sure your muffins bake evenly. Next, grab a muffin tin and line it with paper liners. If you don’t have liners, grease the tin with cooking spray to prevent sticking. In a large bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Add 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Whisk these together until they blend well. In a separate bowl, whisk 1/2 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Pour this wet mixture into the dry ingredients. Fold gently until just combined. Be careful, as overmixing can make the muffins tough. Now, add 1 1/2 cups of grated carrots, 1/2 cup of crushed pineapple, 1/2 cup of shredded coconut, and 1/2 cup of chopped walnuts if you like. You can also add 1/2 cup of raisins or dried cranberries. Fold these into the batter until they are evenly mixed. Scoop the muffin batter into your prepared muffin tin. Fill each cup about 3/4 full to allow for rising. Bake your muffins in the preheated oven for 20 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready! While baking, keep an eye on them. If they start to brown too much, you can cover them loosely with foil. This trick helps them bake evenly without burning. Once baked, let the muffins cool in the pan for about 5 minutes. This step helps them firm up and makes them easier to remove. After that, transfer them to a wire rack to cool completely. Serve these muffins warm for the best taste. You can sprinkle some powdered sugar on top for a sweet touch. Fresh berries on the side always make a lovely presentation. For the full recipe, check out the details earlier in the article! To get soft, moist muffins, mix the wet and dry ingredients gently. Overmixing can lead to tough muffins. Use a rubber spatula to fold in ingredients. It helps keep the batter light and airy. Adding grated carrots and crushed pineapple also adds moisture. The coconut gives a nice chew. One big mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another common error is skipping the cooling time. Letting muffins cool in the pan helps them set. Avoid opening the oven door too soon. This can cause muffins to sink. Warm muffins taste best. Try serving them with a pat of butter or cream cheese. For a fruity twist, add fresh berries on top. A sprinkle of powdered sugar adds a nice touch. You can also pair muffins with a cup of coffee or tea. This makes for a perfect breakfast treat. For more details, see the Full Recipe. {{image_2}} You can easily make these muffins healthier. Use gluten-free flour instead of all-purpose flour. Almond flour or oat flour works well. For a low-sugar option, cut back on the granulated sugar. You can swap it with applesauce or mashed bananas. This keeps the muffins sweet without added sugar. Feel free to get creative with flavors! You can add spices like nutmeg or ginger for warmth. Dried fruits like apricots or figs can add sweetness. If you want a nutty crunch, try pecans or hazelnuts. Just mix them into the batter for a tasty twist. Toppings make muffins even more fun. Try a sprinkle of oats or seeds on top before baking. For a sweet touch, add a cream cheese frosting after they cool. A drizzle of honey or maple syrup adds a nice glaze. These simple changes will make your morning glory muffins even more special. For the Full Recipe, check out the detailed steps above! To keep your morning glory muffins fresh, store them in an airtight container. This helps prevent them from getting dry. You can place them at room temperature for up to three days. If you want to keep them longer, consider refrigeration. Just remember, this may change their texture a bit. Freezing is a great way to extend the life of your muffins. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you want to enjoy one, take it out and let it thaw at room temperature. You can also reheat them in the microwave for about 20-30 seconds. Muffins are at their best on the first few days after baking. After that, they can lose their softness. To check for freshness, look for any mold or off smells. If they seem dry, you can add a bit of butter or spread to enhance the flavor. Enjoy your delicious morning glory muffins while they are still fresh! Check the full recipe for more details. To make morning glory muffins vegan, you can swap the eggs for flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Let this mix sit for a few minutes until it thickens. You can also replace the vegetable oil with applesauce or a plant-based oil. Choose a non-dairy milk instead of regular milk, if you want. These changes keep the muffins tasty while making them vegan-friendly. Yes, you can make morning glory muffins in advance. Bake the muffins and let them cool completely. Then, store them in an airtight container at room temperature for up to three days. You can also freeze them for up to three months. To thaw, just leave them out at room temperature or microwave for a few seconds. This way, you always have a tasty snack ready to go! Morning glory muffins are packed with nutrients. They contain carrots, which are rich in vitamins and fiber. The addition of pineapple adds vitamin C and hydration. Whole wheat flour gives you extra fiber and keeps you full longer. Nuts, like walnuts, provide healthy fats and protein. This makes them a good choice for a balanced breakfast or snack. The mix of flavors and textures makes them both tasty and wholesome! This blog post covered all you need to know about making delicious muffins. We looked at ingredients and their substitutes, plus key measurements for all readers. The step-by-step instructions helped you blend, bake, and serve with ease. Plus, I shared tips for perfect texture and common mistakes to avoid. Try variations to suit your taste and storage tips to keep them fresh. Muffins can be a great treat for everyone, so get baking!

Easy Morning Glory Muffins

Start your day right with delicious Morning Glory Muffins! Packed with wholesome ingredients like carrots, pineapple, and coconut, these muffins are a healthy treat for breakfast or snack time. Easy to make and perfect for sharing, they will surely brighten your morning. Don’t miss out on the full recipe and baking tips that will guide you to muffin perfection. Click to explore the delightful world of Morning Glory Muffins today!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

1/2 cup brown sugar, packed

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut, unsweetened

1/2 cup walnuts, chopped (optional)

1/2 cup raisins or dried cranberries

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

    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.

      In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.

          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.

            Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm on a beautiful plate, garnished with a sprinkle of powdered sugar and a few fresh berries for an extra touch!