There's so many ingredients in these muffins and honestly, I was concerned that the flavors would be overpowering, but they were delicious! The batter seemed to overfill the tins (I used muffin tin liners), but they weren't too high and didn't spread too much. I think they make a perfect breakfast as they're so hearty.
The recipe is below and the only things I changed were just shredding the carrots in the food processor instead of grating and using Craisins instead of raisins (I despise raisins!):
Morning Glory Muffins by America's Test Kitchen:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups sugar
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
4 medium carrots, peeled and grated (2 cups)
1 8-oz can crushed pineapple, drained and pressed dry with paper towels
1/2 cup sweetened shredded coconut
1/2 cup raisins (or Craisins)
1 cup walnuts or pecans, toasted and chopped coarse (I used pecans)
Preheat oven to 375 F. Grease a 12-cup muffin tin (or use paper liners).
Whisk the flour, baking soda, cinnamon and salt together in a large bowl. In a small bowl, whisk the sugar, eggs, melted butter and vanilla together until smooth. Gently fold the sugar mixture into the flour mixture with a rubber spatula until just combined. Fold in the carrots, pineapple, coconut, raisins, and walnuts until just combined.
Using a greased 1/3 cup measure, portion the batter into each muffin cup. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking (Oops! I didn't rotate but they turned out fine).
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.