Morning Glory Muffins

Recently, I’ve been on a quest to incorporate more veggies into my diet. But when you’re not exactly a veggie-lover, sometimes it’s hard to get the recommended 3 cups a day. Muffins like these are a great trick for my taste buds: moist, sweet, and packed with good-for-you ingredients.

2 ¼ cups all-purpose flour 

2/3 cup sugar

1 ½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¾ tsp salt

½ cup vegetable oil

3 eggs

1 (8-oz) can crushed pineapple, with juices

1 T honey

1 cup shredded carrots

½ cup shredded coconut (sweetened)

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or cooking spray.

In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, beat together oil, eggs, pineapple (with juices), and honey. Gradually stir dry mixture into wet mixture until just combined. Fold in carrots and coconut. Scoop batter into prepared muffin cups, filling about ¾ of the way. Bake for 20-25 minutes until golden brown and toothpick inserted in the middle comes out clean.

*Modified from Can You Stay for Dinner?

Lemon Poppy Seed Muffins

The craziness of the Holiday's is finally over and I am back and ready to get cooking, baking, and crafting. For Christmas, my husband got me a Kitchen-aid Stand Mixer, which is something that I have always wanted. But with going home for the holidays and helping my brother move and visiting Kim, I didn't have a chance to use it until today. I decided to whip up a batch of lemon poppy seed muffins.

2 cups flour
2 tablespoons poppy seeds
1/4 tsp. salt
1/4 tsp. baking powder
1 1/4 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1 5.3 oz. container of vanilla Greek yogurt
2 eggs
Zest of 1 lemon
1 tsp. vanilla extract


1. Preheat oven to 350 degrees. Prepare muffin tin with paper liners. In mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing in completely. Add vanilla extract, and lemon zest. In additional mixing bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). While mixing, add in 1/2 of dry ingrediants followed by half of yogurt; repeat. Mix until incorporated.

2. Fill muffin cups 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool in pan 10 minutes before moving to baking rack.

Recipe from Annie's Eats