Pineapple Morning Glory Muffin
Morning glory muffins filled with carrots, zucchini, pineapple, and seeds and nuts. This one-bowl morning glory muffin recipe is made with less sugar and oil than other muffin recipes.
Servings: 6 jumbo muffins
Equipment
- 1 muffin tin (6 jumbo muffins or 12 regular muffins)
Ingredients
- 1 can 398 ml pineapple tidbits in juice OR pineapple chunks in juice see note 1
- 110 g shredded carrots roughly 1 carrot
- 190 g shredded zucchini roughly 1 zucchini
- 55 g brown sugar
- 60 g neutral oil
- 2 large eggs 115 g or 3 medium eggs (150 g)
- 280 g whole wheat flour
- 20 g wheat bran
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp salt
- 40 g shredded coconut
- 40 g sunflower seeds
- 25 g pepitas
- 35 g raisins optional
Instructions
- Preheat the oven to 425 F. Line or grease a muffin tin. This recipe as written makes 6 jumbo muffins or 12 regular muffins.
- Separate the pineapple chunks/tidbits and pineapple juice by draining the can of pineapple chunks or tidbits over a bowl (the juice will be used in the muffin batter so be sure not to toss it). If you are using pineapple chunks, roughly chop the fruit with a knife or kitchen scissors and set aside. The fruit should not be more than 2 cm big. (See note 3.)
- Add brown sugar, oil, and eggs to the bowl of pineapple juice and whisk until evenly mixed.
- Add to the wet ingredients the whole wheat flour, wheat bran, baking soda, cinnamon, ginger, and salt. Whisk until evenly hydrated (10-30 seconds). The batter should not be lumpy but take care not to over mix.
- Add to the batter the desiccated coconut and seeds. Whisk to incorporate.
- With a rubber spatula, fold in the pineapple chunks, shredded carrots and shredded zucchini. If you are adding more mix-ins such as raisins or nuts, fold them in at this step.
- Distribute the batter into the muffin tins. It may help to use a spoon or a scooper. The tins should be filled almost full.
- Bake in preheated oven for 10-12 minutes (until muffins have domed), then lower heat to 400 and bake for another 15-20 minutes or until done (see note 3). When done, a toothpick inserted into the thickest part of the muffin should come out clean without crumbs.
Notes
Note 1: If you cannot find the 398ml cans, after separating the pineapple fruit from the juice, measure 168g juice and 273g fruit.
Note 2: When grating the carrots and zucchini, use the smaller shredding side of the box grater. See Tips, Testing and Ingredient Notes section above for more detail.
Note 3: I use Dole’s pineapple chunks or tidbits. If you are using chunks, you may find it helpful to chop up the pineapple chunks roughly with a knife or kitchen scissors. Smaller pieces will make for a muffin that is more evenly moist. If you are using “tidbits”, they are okay to use straight out of the can.
Note 4: The exact time it takes for the muffins to dome will depend on the size of your muffins (whether jumbo or regular) and your individual appliance. The purpose of the first baking phase at 425F is to achieve a good muffin dome and rise, and the purpose of the second phase at 400F is to bake the muffin through until done. If your muffins look to be coloring too much, you can lower the temperature even more and adjust the time accordingly.
Note 2: When grating the carrots and zucchini, use the smaller shredding side of the box grater. See Tips, Testing and Ingredient Notes section above for more detail.
Note 3: I use Dole’s pineapple chunks or tidbits. If you are using chunks, you may find it helpful to chop up the pineapple chunks roughly with a knife or kitchen scissors. Smaller pieces will make for a muffin that is more evenly moist. If you are using “tidbits”, they are okay to use straight out of the can.
Note 4: The exact time it takes for the muffins to dome will depend on the size of your muffins (whether jumbo or regular) and your individual appliance. The purpose of the first baking phase at 425F is to achieve a good muffin dome and rise, and the purpose of the second phase at 400F is to bake the muffin through until done. If your muffins look to be coloring too much, you can lower the temperature even more and adjust the time accordingly.