The original Morning Glory Muffins recipe. Packed with carrots, apples, pineapple, raisins, coconut, and walnuts, these muffins are great for breakfast, brunch, or snacking!
Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sugar, flour, baking soda, cinnamon and salt. Add coconut, raisins, apple, pineapple, carrots, and walnuts and stir to combine.
In a small bowl, whisk together eggs, oil, and vanilla until smooth. Gently add to the rest of the ingredients and stir carefully to combine (do not overmix).
Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of the muffin comes out with just a few crumbs attached, about 35 minutes, rotating the pan half-way through baking.
Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving.
Adapted from Chef Pam's original recipe.