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Morning Glory Muffins

Morning Glory Muffins: Healthy & Veggie-Packed Delight

Enjoy these Healthy Morning Glory Muffins, a delightful blend of zucchini, carrots, and nuts, perfect for a nutritious breakfast.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Can be reduced or substituted with honey
  • 1.5 cups All-Purpose Flour Can be replaced with gluten-free flour
  • 1 teaspoon Cinnamon Increase for stronger flavor
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 0.5 teaspoon Salt May be omitted or reduced
  • 0.5 cup Unsweetened Shredded Coconut Omit or substitute with additional nuts if desired
  • 0.5 cup Chopped Walnuts Pecans or other nuts can be used instead
  • 1 cup Grated Zucchini Well-wrung out to avoid excess moisture
  • 1 cup Grated Carrot Can use other grated vegetables
  • 0.5 cup Unsweetened Applesauce Can be substituted with additional mashed bananas
  • 0.25 cup Maple Syrup Can replace with honey or agave syrup
  • 2 large Eggs Flax eggs can be used as vegan alternative
  • 0.25 cup Avocado Oil Substitutable with melted coconut oil
  • 1 teaspoon Vanilla Extract Use pure for best results

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Rubber Spatula
  • Scoop

Method
 

Step-by-Step Instructions for Morning Glory Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins by lining them with paper liners.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, baking soda, and salt until well combined. Next, add the unsweetened shredded coconut and chopped walnuts, stirring until evenly coated. Fold in the grated zucchini and carrots.
  3. In a separate bowl, mix together the wet ingredients: unsweetened applesauce, maple syrup, large eggs, avocado oil, and vanilla extract. Whisk until smooth.
  4. Create a well in the center of the dry mixture and pour in the prepared wet ingredients. Gently stir until just combined—do not overmix!
  5. Using a scoop, fill the muffin tins about two-thirds full. This allows room for the muffins to rise.
  6. Place the muffin tins in the preheated oven and bake for 25 to 35 minutes, or until a toothpick comes out clean.
  7. Remove the muffins from the oven and let them cool in the pan for about 7 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 160mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

These muffins can be customized with various nuts and seeds, and are excellent for meal prep by freezing for later enjoyment.

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