Easy Morning Glory Muffins

I make these Easy Morning Glory Muffins when I want breakfast to look like I tried, but not hard enough to deserve applause. They’re carrot-and-pineapple-packed little convincing-healthy cupcakes that hide raisins, coconut, and the kind of cinnamon that makes your kitchen smell like productivity. They’re forgiving, portable, and perfect for pretending your life is more organized than it is. Reality: Yes, this pan is too small. No, I won’t wash fewer dishes.

One time my husband decided to help “taste test” and managed to drop a muffin halfway into the recycling bin while praising my crumb structure. The kids helped by decorating one muffin with cereal and declaring it a “monster muffin,” which I reluctantly served because apparently crunch equals culinary innovation. I cleaned crumbs out of couch cushions for a week and still termed the experiment a success because everyone left the table slightly happier and I didn’t have to make a separate pancake.

Time-Saving Hacks

– Use pre-shredded carrots and pre-chopped pineapple when your children demand cereal at 7:06 AM.
– Toss everything into one bowl (yes, really). Stir with the same spatula you’ll use for emotional support.
– Line the muffin tin so you can avoid the “why is my pan sticky forever” existential crisis.
– Mix-ins first: dole out raisins/nuts into a small bowl and skip multiple sticky fingers in the main bowl.
– If you must, use a cookie scoop—same portion control, fewer drips down the wrist.

Serving Ideas

– Serve with coffee if you want to look like a functioning adult.
– Serve with a smear of Greek yogurt and honey when you want to sound fancy.
– Serve with wine if the kids drove you nuts; I’m not judging your life choices.
– Lunchbox them with a note that says “I love you” or “Please eat this so I can have five minutes.” Both work.
– Honest option: just eat two straight from the baking tray and own it.

What to Serve It With

A smear of cream cheese, a quick fruit salad, or literally nothing if you’re running late and want to be efficient. Hands-free coffee is encouraged.

✔Tips & Mistakes

– Pro tip: Don’t overmix. Lumps are your friends—stir until combined.
– If your muffins dome too much, your oven is flirting with you. Lower the temp by 10–15°F next time.
– Paper liners = sanity. Skip them and you’ll learn a painful muffin-pan scraping lesson.
– I once forgot the sugar and called them “savory muffins.” Family pretended to enjoy them. I pretended that was my plan.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you’re sending them to work or school, wrap individually or stash in an airtight container for up to 4 days. Freeze for up to 3 months—thaw overnight or microwave for 10–15 seconds and act like it was always fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Go nut-free by skipping walnuts, swap raisins for dried cranberries, or stir in a handful of chocolate chips for Saturday-morning rebellion. Use applesauce to reduce oil, or throw in extra oats for chewiness.

Frequently Asked Questions

Easy Morning Glory Muffins

A delicious and moist muffin packed with carrots, pineapple, and nuts, perfect for breakfast or a snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 1 cup shredded carrots
• ▢ 0.5 cup crushed pineapple, drained
• ▢ 0.5 cup chopped walnuts
• ▢ 0.5 teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mix flour, sugar, salt, baking powder, baking soda, and cinnamon.
• In another bowl, whisk together eggs, oil, carrots, and pineapple.
• Combine wet ingredients into dry ingredients until just mixed. Fold in walnuts.
• Fill muffin cups about two-thirds full and bake for 20 minutes or until a toothpick comes out clean.
• Cool on a wire rack before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.