Morning Glory Muffins

by Chef Michael Salmon

These are delicious and filled with so many nutritious ingredients!


1 1/3 cups all-purpose flour

2/3 cup granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2/3 cup grated carrots

1/2 cup shredded coconut

1/2 cup raisins

1/3 cup crushed pineapple

1/2 cup peeled & shredded apple

1/3 cup chopped walnuts

2 large eggs

1/2 cup canola oil

1/2 teaspoon vanilla extract

2 Tablespoons rolled oats


  1. Preheat the oven to 375 degrees.
  2. Mix flour, sugar, baking soda, salt and cinnamon together in a large bowl.
  3. Add the carrots, coconut, raisins, pineapple, apple and walnuts. Mix to combine.
  4. In another bowl, mix together the eggs, oil and vanilla. Stir into the dry ingredients and mix well.
  5. Spray large muffin tins with cooking spray and scoop in the muffin mix with the large #16 scoop. Sprinkle the tops with rolled oats.
  6. Bake in the center of the preheated oven for about 20-25 minutes, until they are lightly browned. Cool slightly and serve warmed or at room temperature.



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