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Morning Muffins Recipe

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 12 servings


  • Muffin tin


  • cups all-purpose flour
  • ¾ cup sugar
  • ¼ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup shredded unsweetened coconut
  • 1 cup grated carrot
  • 1 cup grated parsnip
  • ½ cup golden raisins
  • 1 apple grated
  • 1 cup canned crushed pineapple
  • ½ cup chopped lightly toasted pecans or walnuts
  • 3 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract


Prep the Ingredients

  • Get all the ingredients together so you don't have to run for this and that once you get started.
  • Grate the apple, carrots and parsnip.
  • Toast the nuts if you didn't start with toasted ones first.
  • Preheat your oven to 350°F

Make the Muffins

  • You need two bowls and a muffin tin to make these muffins. Start by whisking together the flour, sugars, cinnamon, cardamon, baking soda and salt in the larger of the two bowls.
  • Next add the shredded coconut, grated carrots, parsnips, apple and then the pineapple along with the roasted nuts.
  • In the other bowl, whisk to combine the eggs, oil, and vanilla extract.
  • Transfer this mixture to the larger bowl with the dry ingredients and stir to combine all the ingredients.
  • Using muffin liners placed in each spot of the muffin pan, divide the muffin batter into the liners. You only want to fill the liners ⅔'s full to allow for the expansion when the muffins cook.
  • Place the muffin pan into the oven and bake for about 35 minutes or until you can stick a wooden toothpick into the center of a muffin and it comes out clean.
  • Let the muffins cool, remove from the muffin pan and serve.