Nantucket’s Morning Glory Muffins are a perennial favorite! Packed with delicious ingredients, they are a little piece of heaven!
In this recipe, I’ve taken the original recipe and made some substitutions such as whole wheat flour for part of the white flour and reduced
the oil by substituting some applesauce. Even though, they’re more healthy, they still taste fantastic and feel decadent while only being 210 calories each!
- 1 1/4 cups sugar
- 1 1/4 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded, sweetened coconut (I use organic unsweetened instead)
- 1/4 cup organic raisins
- 1 large organic apple, peeled and grated
- 1 cup (8 oz) crushed pineapple, drained
- 2 cups grated carrots
- 1/2 cup coarsely chopped pecans or walnuts
- 3 large eggs
- 3/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
Directions: Position a rack in the lower third part of the oven and preheat to 350 degrees.
In a large bowl, sift or whisk together the sugar, cinnamon, flour, baking soda and salt. Add the coconut, apple, pineapple raisins, nuts, applesauce and carrots. Stir to combine.
In a separate bowl, whisk the eggs with the vanilla and oil. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups. Fill each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins in pan for 10 minutes and then turn onto a rack to finish cooling.
These last well covered for about three days and you can also freeze them for up to two months.