Morning Glory Muffins – a delicious recipe with coconut, walnuts, flour, sugar, baking soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add coconut and walnuts to food processor. Process until finely ground. Add flour, sugar, soda, powder,salt and cinnamon and pulse until combined. Remove to a large bowl and set aside.
2
Add pineapple and apple to a strainer over a bowl or large measuring cup. Press and squeeze by hand to extract 1c juice. Put juice in a saute pan and cook over med-high for about 5mins until reduced to 1/4c.
3
To a separate bowl, add reduced juice, 8T melted butter, eggs, and vanilla. Whisk to combine. Add wet ingredients to dry ingredients. Fold gently while turning bowl. Stop when almost combined and add the pineapple and apple, raisins, and carrot. Continue folding until just combined. Do not overwork batter!
4
Spray a 12-cup muffin tin with cooking spray. Scoop batter into tins (an ice cream scoop is helpful here). Bake on middle rack at 350 degrees for 25 mins. Cool in pan on a rack for about 10 mins.
2291
kcal
Calories
190
g
Fat
133
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3/4c toasted coconut, 1/2c toasted walnuts, 2 and 1/4c all purpose flour, 3/4c sugar, and more.
Yes, Morning Glory Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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