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June 14, 2012 / hippiechickamblings

Morning Glory Muffins

What is more perfect for a leisurely, weekend breakfast than fat, homemade muffins? Muffins are one of the easiest recipes to throw together, requiring nothing more complicated that a bowl, spoon, and muffin tin. These are jam-packed with good-for-you yummies, and will stay moist for days for snacking. This recipe is so versatile, you can make it your own. Omit the raisins or coconut, change-up the nuts, or add pineapple. Heavenly with coffee, but of course, for me, anything goes with coffee…even popcorn.


2 large eggs

1/2 Cup vegetable oil

1/2 Cup sugar

1 tsp. real vanilla extract

1/4 tsp. salt

1 and 1/2 Cups all-purpose flour

1 Tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 Cup chopped walnuts

1/2 Cup shredded, sweetened coconut

1 and 1/2 Cups finely grated carrots

1 and 1/2 Cups chopped apple

1/2 Cups dried cranberries, raisins, or blueberries


Prepare carrots and apples by chopping, then grating. Set aside.

Preheat the oven to 425. Prepare muffin tins by spraying or greasing. You can even line them with cupcake liners, if you prefer.

In a bowl, combine eggs, oil, sugar, vanilla, and salt. Stir to combine. Stir in flour, leavening, and spices. Fold in nuts, coconut, carrots, apple, and cranberries. Spoon batter into muffin tins, about 3/4 full and sprinkle the tops with a little cinnamon and brown sugar.

Place pan in the center of oven, close door, and turn temperature down to 350. Don’t peak for 15-17 minutes. Muffins are done when tops are golden brown and firm to the touch. Remove from oven and cool in pan for 5 minutes, then remove. Enjoy!


Leave a Comment
  1. Wonnie / Jun 14 2012 8:26 pm

    These sound so very yummy!
    Do ou think you could put blueberries in them?

  2. Wonnie / Jun 14 2012 8:27 pm

    I meant fresh blueberries.

    • hippiechickamblings / Jun 14 2012 8:30 pm

      These ARE yummy. I’ve never tried fresh blueberries, but I don’t see why they wouldn’t work. You’d probably want to omit the spices, though.

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