Morning Glory Muffins

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1/4 cup unsweetened shredded coconut, plus more for garnish
1/2 cup roughly chopped walnuts
1/2 cup shredded carrots
1/2 cup raisins
1 tsp cinnamon
1 tsp baking soda
2 eggs, beaten
3/4 cup + 2 Tbsp water
1/2 tsp white or apple cider vinegar
1 tsp freshly-grated orange zest or 1/2 tsp vanilla extract
2 Tbsp oil


1. Preheat the oven to 450°F

2. Line 10 compartments of a cupcake pan with papers, and set aside

3. In a large mixing bowl, whisk together the dry ingredients (mix, coconut, walnuts, carrots, raisins, cinnamon and baking soda) until combined

4. In another bowl, stir together the wet ingredients (eggs, water, vinegar, zest or vanilla and oil)

5. Pour the wet mixture into the dry one and stir to combine

6. Distribute the batter evenly between the prepared muffin tins, filling each to just below the top. Sprinkle the tops of the muffins with additional shredded coconut, if desired

7. Bake for 5 minutes

8. Turn down oven to 350°F and bake an additional 12-15 minutes, until domes are solid to the touch and a tester comes out clean