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Morning Glorious Muffins

morning muffin

These moist, marvelous muffins are packed with glorious goodness! They taste even better a day after baking.

  • Duration
  • Cook Time
  • Prep Time
  • 2 dozenServings


  • 1/2 cup pecans or walnuts
  • 3 carrots, cut in chunks (about 1 1/2 cups
  • 1 large apple, peeled, cored and cut in chunks
  • 3 eggs (or 2 eggs plus 2 egg whites)
  • 1 1/4 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 cups flour (you can use half whole wheat)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup crushed pineapple, well drained
  • 3/4 cup raisins, dried cherries or cranberries
  • 1/2 cup shredded coconut (unsweetened or sweetened)


Steel blade: Process nuts with 3 or 4 quick on/offs, until coarsely chopped. Set aside. Process carrots and apple until minced, 12 to 15 seconds. Transfer to a large measuring cup. You should have about 2 cups firmly packed.

Steel blade: Process eggs, sugar, oil, applesauce and vanilla for 2 minutes. Don’t insert pusher in feed tube. Add carrots and apple to processor; process 10 seconds longer, until blended. Add flour, cinnamon, baking soda and baking powder. Process with 4 or 5 quick on/offs, just until flour disappears. Scrape down sides of bowl as needed. Add pineapple, raisins, coconut and nuts; process with quick on/offs, just until combined.

Divide batter among paper-lined or sprayed muffin pans, filling them three-quarters full. Bake in preheated 375°F oven for 25 to 30 minutes.

Source: Excerpted from The New Food Processor Bible (Whitecap Books) by Norene Gilletz