Morning Glory Muffin Loaf

January 28, 2016
0 Ratings
Photo by Tyler
  • Serves 12
Author Notes

A delicious and fairly healthy way to start the day, this loaf is chock full of the good stuff—carrots, apple, pineapple, raisins, oats! I've adapted it from a number of different morning glory muffin recipes, notably Martha Stewart's, and I have found it to be an incredibly forgiving recipe. Feel free to add some coconut or nuts if you'd like. Or omit the apple or pineapple if you are missing one of them. You could even make it vegan by substituting non-dairy milk for the skim and a flax egg for the real McCoy. You can also bake 12 standard muffins, instead, but I like to bake it in loaf form to keep it fresher and moister for even longer. If you do go the muffin rout, I would think a dollop of cream cheese frosting would turn these into mighty delicious lightened-up carrot cake cupcakes. —Tyler

What You'll Need
  • 1 1/3 cups all-purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon, heaping
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup golden raisins
  • 3 tablespoons extra virgin olive oil
  • 1 large egg
  • 1/3 cup skim milk
  • 4 medium carrots, shredded
  • 1 small apple, shredded
  • 1 ripe medium banana, mashed
  • 1/2 cup fresh pineapple, chopped
  1. Preheat the oven to 375 degrees (400 if you plan to make muffins), and grease a standard loaf pan or a 12-cup muffin tin.
  2. Combine the flour, dark brown sugar, baking powder, baking soda, spices, and salt in a large bowl. Whisk together, ensuring that there are no large clumps left.
  3. Add the oats and golden raisins, and stir with a wooden spoon to combine.
  4. Add olive oil, egg, milk, carrots, apple, banana, and pineapple, and stir until well combined.
  5. Pour the batter into the prepared pan (or divide among the muffin cups).
  6. Bake 45-50 minutes (or 23-25 minutes for muffins), inserting a toothpick into the center to check for doneness if desired.

See what other Food52ers are saying.

  • ksageman
  • Tyler
  • Josie Marsh
    Josie Marsh

3 Reviews

Josie M. June 8, 2019
The flavors in this are great (I added 1/2 c chopped walnuts and used white whole wheat flour in place of AP). However the cooking time seems off. I used small loaf pans and the insides were still raw after 50 min or so. Anyone else have this problem?
ksageman April 24, 2017
Could I substitute or leave out the pineapple do you think?
Tyler April 24, 2017
Either should be fine! The pineapple mostly just adds some extra flavor and a bit of moistness, but I really think it would be no problem to leave it out, or to maybe substitute with a bit more banana or some other chopped fruit.