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Morning Glory Muffins



2 cups whole wheat flour
3/4 cup  white sugar
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 eggs, beaten
1/2 cup oil
1 teaspoon vanilla
1 cup (250 mL) crushed pineapple (canned)
2 cups carrots, grated (about 2 medium carrots)
1 apple (peeled, cored and grated)
1/2 cup raisins


  1. Preheat oven to 350F.
  2. In a large bowl, mix together flour, sugar, salt, baking soda and cinnamon.
  3. In a smaller bowl, stir together beaten eggs, oil, vanilla and crushed pineapple.
  4. Add contents of smaller bowl to large bowl. Add grated carrots, apple and raisins to large bowl as well. Mix everything together until just combined. (Do not over-mix, as it makes the muffins tough and dense.)
  5. Grease muffin tins or line with paper muffin cups. Spoon batter into greased muffin pan or paper muffin cups until 3/4 full.
  6. Bake for 15-20 minutes.
  7. To test if the muffins are done: Stick a fork or toothpick in the centre of a muffin and pull it out. If it comes out clean the muffins are done.

Makes 18 muffins


– Mix in 1/2 cup of sunflower seeds, chopped pecans or chopped walnuts for a crunchy muffin!
– Add any leftover crushed pineapple to a smoothie, or mix with yogurt for a tasty snack.
– You can also freeze the pineapple in a plastic freezer bag for up to 3 months.