Morning Glory Muffins

Yields 12 – 16 muffins 


1 cup All Purpose Flour  

1 cup Whole Wheat Flour 

¼ cup white sugar 

¼ cup brown sugar (packed) 

2 tsp baking soda 

2 tsp cinnamon 

½ tsp ground ginger 

½ tsp salt 

2 cups shredded/grated carrots 

1 lrg apple (peel on, optional) shredded/grated (discard core) 

½ cup raisins 

½ cup chopped walnuts or pecans (optional) 

½ cup flaked coconut (sweetened or unsweetened) 

1/3 cup crushed pineapple (drained) 

1 tsp orange zest 

1/3 cup orange or pineapple juice 

3 large eggs 

1 cup Awesome Olive Lemon EVOO 

2 tsp vanilla extract 


Preheat oven to 375F, grease muffin tin(s) or line with paper liners. 

Mix flours, sugars, baking soda, cinnamon, ginger and salt together in a large bowl. Stir in carrots, apple, raisins, crushed pineapple, orange zest, walnuts or pecans and coconut. 

In a separate bowl, beat eggs, olive oil, orange or pineapple juice together. 

Stir egg mixture into carrot mixture until evenly moistened. 

Spoon or scoop batter into muffin cups 2/3 full. 

Bake until tops spring back when lightly pressed or toothpick inserted in the middle comes out clean, about 20 minutes, cool in tin for 5 minutes then transfer to wire rack. Repeat with remaining batter. 

Store in airtight containers for several days or freeze for longer storage. 

*Want gluten free, substitute the AP and Whole Wheat flours with Gluten Free flour (gluten free tends to need longer baking times).