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Breakfast | Snack

Morning Glory Muffins

  • 20-30 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 24


  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
  • Instructions & Tools



  • 24 Servings
  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
  • 50-60 Mins Total Time
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups Grated Carrots
  • 1 Granny Smith Apple, grated
  • 1 (8 oz) Can Crushed Pineapple in 100% Juice, drained
  • ½ Cup Chopped Walnuts
  • ½ Cup Sweetened Shredded Coconut
  • ½ Cup Raisins
  • 2 ¼ Cups White Whole Wheat Flour
  • 1 Cup Granulated Sugar, for this recipe we used cane sugar
  • 1 Tbsp Ground Cinnamon
  • 2 Tsp Baking Soda
  • 1 Tsp Kosher Salt
Recipe adapted from Food Network Magazine

Nourishment Note


  • 24 Servings
  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
  • 50-60 Mins Total Time
  • 1

    Preheat Oven & Line Muffin Tins Preheat the oven to 350°F. Line the muffin tins with muffin papers and set aside.

  • 2

    Combine Wet Ingredients In a large mixing bowl, whisk together the vegetable oil, eggs and vanilla extract. Stir in the carrots, apple, pineapple, walnuts, coconut and raisins.

  • 3

    Combine Dry Ingredients In a small mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet and stir until just combined.

  • 4

    Scoop Mixture Into Muffin Cups If available, use a cookie or ice cream scoop to scoop mixture into the prepared muffin cups. Batter should not overfill the muffin cup.

  • 5

    Bake Muffins Bake for 30 minutes, rotating the pans half-way through baking to ensure all muffins are baked evenly. Muffins are done when golden brown on the top and a toothpick inserted comes out clean.

  • 6

    Let Cool & Enjoy Allow muffins to cool on a cooling rack. Enjoy warm or at room temperature.

Recipe adapted from Food Network Magazine

Allergen Swap

  • GGluten

    Replace the white whole wheat flour with a gluten-free version.

  • NNuts

    Replace the walnuts with sunflower seeds.

  • EEgg

    Replace the eggs with an egg replacer such as ground flax or chia seeds (For one egg mix 1 Tbsp seeds with 3 Tbsp water).

RA Cooking Tips

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