Do you ever get Breakfast Boredom?

It’s that dreaded condition where the thought of eating the same thing for breakfast ONE MORE TIME makes you want to give yourself a lobotomy with a spoon.

When that happens to me, I like to make a big batch of Morning Glory Muffins.

Biting into one of these is almost like sneaking a carrot cupcake for breakfast. They’re sweet, cinnamon-spiked and absolutely loaded with crunchy-chewy goodness – grated carrots, shredded coconut, raisins, crushed pineapple, chopped pecans and grated apple.

Pair one with a serving of yogurt or a latte the size of Florida, and you’ve got a scrumptious meal that will keep the Breakfast Boredom at bay.

And the spoons in the silverware drawer.

The Original Morning Glory Muffins

These muffins taste even better the next day. Store them at room temperature for up to three days, or freeze them for up to two months. To reheat frozen muffins, thaw at room temperature, microwave on high for 30 seconds (for each muffin), or warm them in the oven at 350 degrees F for about 12 minutes.

Slightly adapted from Pam McKinstry (via Earthbound Farm)

Makes 16 muffins (about 340 calories each)

  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded, sweetened coconut
  • 3/4 cup raisins (or dried cranberries)
  • 1 large apple, peeled and grated
  • 1 cup (8 ounces) crushed pineapple, drained
  • 2 cups grated carrots
  • 1/2 cup coarsely chopped pecans or walnuts
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  1. Place a rack in the lower third of the oven, and preheat to 350 degrees F.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt.
  3. Add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine.
  4. In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients, and blend well.
  5. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.
  6. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.
  7. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.