This one-bowl morning glory muffin recipe is loaded with pineapple, grated apple, coconut, oats, nuts, and raisins. It's one of my favorite postpartum snacks as these muffins are so filling and wholesome. They are naturally dairy-free, sweetened with honey, and I feel good about giving these to my kids any time of day!
I created this recipe as I wanted to make some hearty muffins to put in my freezer for when my third baby comes! I used my pineapple muffin recipe as a base and then added all the other fun ingredients! I wasn't sure if the olive oil would be too strong, but they turned out delicious. I really like that with each bite, there is a little piece of nut, raisin, or pineapple!
I decided not to use carrots in this morning glory recipe because I had enough grating with the apple! If you want a muffin with grated carrot, try these pineapple carrot muffins!
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Danika's insight on homemade muffins
As someone who studied nutrition for 2 years and continues to choose to feed my family with whole foods, I want to encourage you!
It's a huge win that you are choosing to make muffins at home. Let's all realize muffins from the store are completely different than a homemade muffin! We use a natural sweetener in this recipe - honey. We don't have any preservatives, and we choose ingredients that are actually nutrient-dense, contributing to your well-being.
So keep crushing it and make the homemade muffins! ❤️
How to make pineapple morning glory muffins
These step-by-step photos are from my kitchen. Follow along, and let's make some muffins!
- Preheat the oven to 425 degrees Fahrenheit (215 °C). In a bowl, place the eggs, olive oil, melted honey, vanilla, cinnamon, grated apple, and drained pineapple. Stir together until smooth and well combined. Now add in the quick oats, shredded coconut, chopped nuts, and raisins.
- Add the flour, baking soda, baking powder, and sea salt on top of the wet mixture. I like to mix these dry ingredients together on the top part of the bowl as best I can before folding the whole mixture together. This makes sure we can evenly distribute the baking soda and salt without overmixing the whole batter!
- Fold all the batter together just until mixed! Place muffin liners into a muffin pan. Fill each muffin cup all the way up, about ⅓ cup each. Sprinkle with shredded coconut if you desire!
- Place the muffin tin in the preheated oven (425 degrees Fahrenheit or 215 °C) to bake for 8 minutes, then turn the oven down to 375 degrees Fahrenheit (190 °C) and bake for another 8-10 minutes, until they are fully baked.
Tips for the best morning glory muffins
- If your raisins are hard, soak them in hot water for 5-10 minutes, then drain and use them!
- I believe using crushed pineapple is better than pineapple chunks because it distributes more evenly, making pineapple in every bite, and contributing to a moist muffin!
- Make sure the baking soda and baking powder you are using is fresh and still active for the best rise.
- Let the muffins sit for 5 minutes before removing them from the pan. When muffins are still hot, they easily break; letting them cool slightly stops them from crumbling.
- Use cupcake liners. With the big tops, it makes them easier to remove from the pan without breaking them! I have used silicone liners or paper liners. I find that when the muffins are in a grease pan or with paper liners, they will bake 2-3 minutes faster than when they are in silicone liners.
More wholesome muffins
- High Protein Quinoa Eggs Muffins
- Fresh Cranberry Orange Muffins (Gluten-Free)
- Gingerbread Pumpkin Muffins
- Whole Wheat Chocolate Chip Muffins
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Morning Glory Muffins with Pineaple
Equipment
Ingredients
- ½ cup olive oil or melted butter
- ½ cup honey melted
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- ¾ cup grated apple about 1 small apple
- 1 cup crushed pineapple 398 ml can drained liquid
- ¾ cup quick oats
- ½ cup shredded coconut and more for on top
- ½ cup raisins
- ½ cup pecans or walnuts, chopped
Dry Ingredients
- 1 ¼ cup flour whole wheat or white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F (215 °C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk the melted butter or olive oil with the honey, egg, vanilla, and cinnamon. Stir in the grated apple, drained crushed pineapple, quick oats, shredded coconut, chopped pecans, and raisins.
- Place the flour, baking powder, baking soda, and salt on top of the wet ingredients, mix just these ingredients together as best you can on top of the wet ingredients.
- Fold the flour mixture into the wet mixture on the bottom of the bowl, just until mixed; do not overmix. Divide the batter evenly into the muffin tin and sprinkle the tops with additional shredded coconut.
- Bake at 425°F (215 °C) for 8 minutes, then turn the oven down to 375°F (190 °C) and bake for another 7-8 minutes until the muffins are fully baked. Allow the muffins to cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
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