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Morning Glory Muffins

Morning Glory Muffins: A Veggie-Packed Breakfast Delight

Morning Glory Muffins are a delicious veggie-packed breakfast option, combining zucchini, carrots, and spices for a nutritious start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup granulated sugar can be reduced for less sweetness
  • 2 cups all-purpose flour substitute with gluten-free flour if desired
  • 1 teaspoon cinnamon use more for spicier profile
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1/2 teaspoon salt can reduce slightly if watching sodium intake
  • 1 cup unsweetened shredded coconut optional to omit
  • 1/2 cup chopped walnuts can replace with pecans or omit for nut-free
  • 1 cup grated zucchini wring out excess water to avoid sogginess
  • 1 cup grated carrot can mix with other grated vegetables
  • 1/2 cup unsweetened applesauce substitute with banana for a different flavor
  • 1/4 cup pure maple syrup can replace half with honey or other liquid sweeteners
  • 2 large eggs can substitute flaxseed meal mixed with water for vegan option
  • 1/2 cup avocado oil can use melted coconut oil or any neutral oil
  • 1 teaspoon vanilla extract optional but highly recommended
Topping Ingredients
  • 1/2 cup additional chopped walnuts for a crunchy topping
  • 1 cup dried fruits e.g., raisins or cranberries for a flavor twist

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Scoop

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a standard muffin pan with paper liners.
  2. In a large mixing bowl, combine granulated sugar, all-purpose flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts. Whisk for about 1 minute.
  3. Fold in the grated zucchini and carrots gently until evenly distributed.
  4. In a separate bowl, whisk together applesauce, maple syrup, eggs, avocado oil, and vanilla extract for about 2 minutes.
  5. Create a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined.
  6. Divide the batter evenly into each cup of the lined muffin pan, filling them about two-thirds full.
  7. Bake for 25-35 minutes, checking for doneness with a toothpick.
  8. Cool in the pan for about 7 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use a food processor for grating vegetables to save time. Squeeze out moisture from zucchini before mixing to prevent sogginess. Fresh baking soda is essential for rising.

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