Go Back
–+ servings
Morning Glory Muffins

Morning Glory Muffins

Maureen Reynolds
A moist and delicious bakery style muffin
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 10

Equipment

  • 2 mixing bowls
  • muffin tins

Ingredients
  

  • ¼ cup olive oil
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ripe medium banana mashed
  • 1 ½ cups fine grated carrots
  • ½ cup sultana raisins
  • ⅓ cup crushed pineapple drained
  • ⅓ cup yogurt
  • 1 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • chopped walnuts

Instructions

  • 1. Beat oil and sugar until smooth and no lumps remain.
  • 2. Add eggs and vanilla extract, whisk until well blended.
  • 3. Add banana, carrots, raisins, pineapple and yogurt and stir until well combined.
  • 4. In a separate large bowl combine all dry ingredients.
  • 5. Add wet ingredients to dry and fold just until combined. Do not over mix.
  • 6. Divide between 10 to 12 muffin tins sprayed with non-stick spray, depending on how big
  • you want the muffins to be. Sprinkle with nuts and raw sugar if using.
  • 7. Bake at 350 degrees for 18 to 20 minutes.
  • 8. Remove from oven, allow to sit for 5 minutes on wire rack. Remove from tins and enjoy warm or allow to cool completely.

Notes

Swap out the raisins for other dried fruit and the walnuts for other nuts or seeds
Store in an airtight container lined with a paper towel at room temperature for up to 3 days, or freeze for up to 2 months.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/morning-glory-muffins/