Ever had a muffin that makes you feel like you’re enjoying a slice of heaven?
Morning Glory Muffins are exactly that — fluffy, veggie-packed delights that dance between sweet and wholesome. They combine the best of breakfast and dessert while keeping things rather healthy. What makes them oh-so-special is their ability to surprise your taste buds with a delightful burst of flavors in every bite — think carrots, zucchini, coconut, and warm spices! It’s like a party in your mouth, without the cleanup stress.
Why make this recipe?
Who doesn’t love an easy, no-fuss recipe? These muffins bring joy to the breakfast table without asking for much. Here’s why you’ll be reaching for this recipe time and again:
- Quick & Easy: Just toss everything together and bake! It’s as simple as that.
- Healthy Ingredients: You get a dose of veggies in every muffin. Who knew carrots and zucchini could taste this good?
- Family-Friendly: Kids and adults alike will devour these with smiles (and probably ask for seconds). It’s a win-win!
Ingredients:
You don’t need fancy stuff — just these basics!
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup walnuts, chopped
- 1 cup zucchini, grated and wrung out
- 2 cups carrots, grated
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Directions:
Ready to bake? Let’s do this in a few easy steps:
- Preheat your oven to 350°F. Line muffin tins with paper liners and set aside.
- In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
- Toss in the zucchini and carrot, giving it a stir.
- Create a well in the center of the dry mixture, then add in the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk them together before gently folding in the dry ingredients with a rubber spatula until just combined.
- Scoop the batter into prepared tins and bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
How to make Morning Glory Muffins (Overview)
Making these muffins is a breeze! Start by blending all your dry ingredients together, then mix in the freshly grated veggies — it’s like a health snack masquerading as a treat! After that, toss your wet ingredients in and mix gently; don’t overdo it or you’ll miss that moist muffin texture. Pro tip: Wrung out zucchini makes a world of difference in moisture. Trust me; nobody wants soggy muffins!
How to serve Morning Glory Muffins
Serve these beauties warm with a pat of butter for that extra creamy goodness. Add a sprinkle of sea salt on top for a delightful salty-sweet contrast. Imagine biting into that golden-brown exterior, feeling the softness inside — it’s seriously irresistible. Pair them with a hot cup of coffee or a refreshing glass of orange juice for the ultimate breakfast experience. Yum!
How to store Morning Glory Muffins
These muffins stay good for about three days at room temperature. If you’ve got extras (or want to meal prep!), toss them in the freezer where they’ll be happy for up to two months. To enjoy, just pop them in the microwave or oven for a quick reheating, and you’ll have a warm, cozy snack in no time!
Tips to make Morning Glory Muffins
Here are a few quick trusty tricks:
- Grate your veggies ahead of time: Have them ready to go for a quicker prep!
- Mix in some chocolate chips for a decadent twist. Who doesn’t love a little chocolate?
- Swap out walnuts for any nut or even seeds if allergies are a concern.
- Add spices like nutmeg or ginger for an extra flavor kick.
Variation
Feeling adventurous? Go ahead and make these muffins vegan! Simply replace the eggs with flaxseed meal mixed with water and use your favorite plant-based milk instead of eggs. Want to make it gluten-free? Swap in some almond flour or a gluten-free blend!
FAQs
Can I make these muffins ahead of time?
Absolutely! They keep well in the freezer or fridge, making them perfect for meal prep.
Can I substitute the oil?
Sure thing! Use melted coconut oil or applesauce for a lower-fat option.
How do I modify for dietary restrictions?
Want to make it nut-free? Just leave out the walnuts, and swap for seeds like pumpkin seeds instead. Simple!
📌 Pin this recipe for your next cozy dinner night!
Morning Glory Muffins
Ingredients
Method
- Preheat your oven to 350°F. Line muffin tins with paper liners and set aside.
- In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
- Toss in the zucchini and carrot, giving it a stir.
- Create a well in the center of the dry mixture, then add in the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
- Whisk them together before gently folding in the dry ingredients with a rubber spatula until just combined.
- Scoop the batter into prepared tins and bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.