Morning Glory Muffins

These fluffy, veggie-packed muffins are a delightful blend of sweetness and healthiness, bursting with flavors from carrots, zucchini, and warm spices.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour Central ingredient for the muffin base.
1 1/2 tsp cinnamon For warm spice flavor.
2 tsp baking soda Leavening agent.
1/2 tsp salt Enhances flavor.
3/4 cup granulated sugar For sweetness.
1/2 cup unsweetened shredded coconut Adds texture and flavor.
1/2 cup walnuts, chopped Optional; can be substituted.

Wet Ingredients

1 cup zucchini, grated and wrung out Ensure it is wrung out for optimal moisture.
2 cups carrots, grated Adds moisture and sweetness.
1/2 cup unsweetened applesauce Acts as a binding agent.
1/2 cup maple syrup Natural sweetener.
3 large eggs For structure and moisture.
1/2 cup avocado oil Can be substituted with coconut oil.
1 tsp vanilla extract For enhanced flavor.

Method

Preparation

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.

Notes

Store in an airtight container for up to 3 days or freeze for up to 2 months. For best texture, wring out zucchini thoroughly.