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Morning Glory Muffins Nantucket Island
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Morning Glory Muffins

Need A Hand
Prep Time25 mins
Cook Time25 mins
Servings: 24 muffins


  • 1 large granny smith apple
  • 1 small zucchini*
  • 1 small yellow summer squash*
  • 1 large carrot
  • ½ Cup pecans or walnuts coarsely chopped
  • 1 ¼ Cups sugar
  • 3 large eggs
  • 1 Cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 8- ounce can crushed pineapple
  • ½ Cup shredded sweetened coconut
  • ¾ Cup raisins optional
  • 2 ¼ Cups all-purpose flour
  • 1 TBSP ground cinnamon
  • 2 tsp baking soda
  • ½ tsp salt
  • Cooking spray
  • 24 muffin liners optional


Shred all the things:

  • Thoroughly wash the granny smith apple, zucchini, squash, and carrot.
  • Peel the apple and carrot.
  • The skins on the zucchini and squash add some lovely color to the muffins so these can be left on.
  • When shredding the apple, be careful not to include any seeds or seed pods from the center, these are too tough for most folks.
  • Shred the apple, squash, zucchini, and carrot.
  • Add to a bowl or plate.
  • If your pecans/walnuts aren’t chopped, now’s the time to chop them coarsely, into pieces about ¼ inch and smaller.
  • Set all of this aside.

Mixing it up:

  • In a large bowl, mix the sugar and eggs until creamy.
  • Add the oil and extract.
  • Drain the pineapple juice from the can as best as you can.
  • Stir in the pineapple.
  • Add all of the shredded fruits and vegetables, as well as the nuts.
  • If using the raisins, add now.
  • Stir thoroughly.

Adding the dry ingredients:

  • In a separate medium bowl mix together the flour, cinnamon, baking soda and salt.
  • In three parts, add the dry ingredients to the other bowl.
  • Don’t over mix.
  • Stir just until the dry ingredients are incorporated into the wet.

Prepare a baking pan:

  • This recipe makes 24 regular size muffins.
  • Most muffin tins are 12 muffins, so you’ll need to do this twice, unless you have a regular size 24 muffin tin, lucky you!
  • If using the liners, add them to the muffin pan, and lightly spray entire pan with cooking spray.
  • Fill each cup about ⅔ of the way full.


  • Bake for 25 minutes at 350° F.
  • Remove from oven and cool for 3 minutes on a wire rack on counter.
  • Carefully remove the muffins from the muffin tin.

Repeat if needed:

  • Bake for 25 minutes at 350° F.


Serving suggestions:
You can use a mini-muffin pan however this need to be done a few more times than twice. Also, cook for 15 minutes instead of 25.
Store in a sealed container for up to 4 days.
Freeze leftovers for up to 3 months.
*If you prefer, you can use 2 Cups (in total) shredded carrots in place of the shredded zucchini, yellow summer squash, and carrots. This change would make it in line with the original recipe (see blog).