Morning glory muffins


  • Prep Time15 mins
  • Total Time45 mins
  • Makes12 muffins
Morning glory muffins

Photo: Erik Putz

Rise and shine!


  • 1 1/4 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 2 eggs

  • 1/2 cup canola oil

  • 1/2 cup buttermilk

  • 1/2 cup granulated sugar

  • 1/4 cup packed dark brown sugar

  • 1 tsp vanilla

  • 1 apple, peeled and coarsely grated (1 cup)

  • 1 carrot, coarsely grated (1 cup)

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup sultana raisins


  • Position rack in centre of oven, then preheat to 375F. Line a 12-cup muffin pan with paper liners.

  • Whisk flour with baking powder, baking soda, cinnamon and salt in a large bowl. Set aside. Whisk eggs in a medium bowl, then whisk in oil, buttermilk, sugars and vanilla. Stir egg mixture into flour mixture.

  • Stir in apple, carrot, coconut and raisins. Do not overmix. Scoop into lined muffin cups. Bake until a skewer inserted into centre of a muffin comes out clean, 18 to 20 min. Muffins can be kept in an airtight container for up to 3 days.

Nutrition (per serving)

Calories 267, Protein 4g, Carbohydrates 35g, Fat 13g, Fibre 2g, Sodium 170mg.
Good source of vitamin a.

Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.

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