These moist delicious Morning Glory Muffins chock full of pineapple, carrots, coconut, apples, and pecans are one of my favorites.

Many recipes use high amounts of sugar and oil, resulting in an overly sweetened and greasy muffin. I have cut back the sugar, substituted half whole wheat flour for all-purpose, and used applesauce to replace half of the oil. Having made full fat/sugar muffins and these lightened ones, I prefer this lightened version, still absolutely fantastic and more like a healthy morning muffin than a sweet cupcake treat.

Morning Glory Muffins
Makes 12 large muffins

1 1/4 cups organic white flour

1 cup organic whole wheat flour

3/4 cup organic white sugar

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups grated carrot (from 3-4 large carrots)

1 medium apple, peeled, cored, and grated

1 cup drained crushed pineapple, from a 15 ounce can

1/2 cup shredded coconut

1/2 cup chopped pecans or walnuts

2 large eggs, room temperature

1/2 cup vegetable oil

1/2 cup applesauce

Preheat oven to 350. Line a 12-cup muffin tin with paper liners.

Use a stand mixer with the paddle attachment and mix together flours, sugar, soda, powder, and salt. Add carrot, apple, pineapple, coconut, and pecans and mix on low to combine. In a separate bowl, whisk together eggs, vegetable oil, and applesauce. Add to flour, mixing until moist and combined.

Use a 1/2 cup measure to pour heaping mounds of batter into muffin liners. They will be full. Bake in preheated oven for about 30 minutes, until muffins are crowned and golden and a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes then remove to a wire rack to cool completely. Can be stored individually wrapped and frozen for up to a month.