Morning Glory Muffins with Pineapple

A close up of a morning glory muffin with toasted coconut on top.

Morning Glory Muffins with Pineapple

The perfect everything muffin! Loaded with crushed pineapple, grated apple, oats, coconut, raisins and nuts, making these a wholesome and filling muffin. They are simple to make in one bowl and can easily be made dairy-free.

Prep Time20

Cook Time16

Total Time31

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

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

For storage, keep muffins in an airtight container at room temperature for 2–3 days, or refrigerate them for up to a week if you want them to last longer.

To freeze, let the muffins cool completely, then place them in a single layer on a baking sheet until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months. After this, they will not go bad, they will just start to lose flavor. Thaw at room temperature or warm in the oven at 300°F for a few minutes to refresh the texture.

Pineapple: If you’d like to use pineapple chunks or fresh pineapple instead of crushed, simply replace the crushed pineapple with finely chopped pineapple.

Nutrition