Morning Glory Muffins with Figs

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Chock full of wholesome goodness like dried figs, morning glory muffins serve up great mornings. Bake a tray of this carrot muffin recipe today.

Course: Breakfast

Keyword: carrot muffin recipe, morning glory muffins

Servings:

Calories: 359kcal

1/3 cup canned crushed pineapple
1 small Granny Smith apple , peeled and shredded
1/4 cup sweetened shredded coconut , toasted
1/4 cup walnuts , toasted
3/4 cup (3 3/4 oz) all-purpose flour
1/4 cup (1 3/4 oz) sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter , melted and cooled
1 large egg , room temperature
1/4 teaspoon vanilla extract
1/3 cup shredded carrot (1 carrot)
1/3 cup Orchard Choice or Sun-Maid Mission Dried Figs , stemmed and cut into 1/4-inch pieces

Adjust oven rack to middle position and heat oven to 350F degrees. Spray 4 cups of a muffin tin with baking spray with flour. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry, reserving juice; juice should measure about 1/3 cup. Bring juice to boil in 8-inch skillet over medium-high heat and cook until reduced to 2 tablespoons, 3 to 5 minutes; let cool slightly.
Process coconut and walnuts in food processor until finely ground, about 15 seconds. Add flour, sugar, baking soda, baking powder, cinnamon, and salt and process until combined, about 5 seconds; transfer to medium bowl.
In separate bowl, whisk cooled juice, melted butter, egg, and vanilla together until smooth. Gently fold juice mixture into flour mixture with rubber spatula until just combined, then fold in drained pineapple-apple mixture, carrot, and figs.
Using dry measuring cup or ice cream scoop, divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 24 to 28 minutes, rotating muffin tin halfway through baking.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 10 minutes before serving.