Morning Glory Muffins


  • 1 ½ cup white whole wheat flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 14.5-ounce can of Libby’s Sliced Carrots
  • 1 8-ounce can of crushed pineapple
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil
  • ½ cup applesauce
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup shredded coconut
  • 2 cups finely diced apples (about 1 small, peeled)
  • ½ cup chopped walnuts
  • ⅓ cup raisins


  1. Prepare a muffin tin by spraying it with cooking spray and inserting paper muffin liners. Preheat the oven to 350 degrees F.
  2. Combine the white whole wheat flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  3. Rinse and drain the sliced carrots. Add to a medium-sized mixing bowl and mash with the back of a spoon or with a potato masher. A few chunks are okay, but make sure most of them are mashed well.
  4. Add the pineapple, brown sugar, oil, applesauce, eggs, and vanilla extract. Whisk until everything is combined.
  5. Add the wet ingredients to the dry and gently stir until just combined. Some flour spots are ok. Fold in the coconut, diced apple, walnuts, and raisins.
  6. Using ¼ cup scoop, fill each muffin tin. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.