Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand.
Morning Glory Muffins are what’s HOT right now at my house!
I’m traveling for work and am hurrying to post this amazing recipe before I have to run off to another meeting. I was going to hold off on posting, but you guys, this is a recipe worth making {and not just because you can get your kids to eat veggies too! Mwahahaha!}
This recipe is based on my mom’s carrot muffin recipe, but I added in a bunch of fun goodies like walnuts and shredded coconut and took out a lot of the processed sugar and replaced it with maple syrup. I also added in zucchini too because….why not?!
After a quick google search, I realized that I was creating a version of Morning Glory Muffins. I didn’t even know that was a thing! Well, it totally is, and you can switch it up with whatever you have on hand:
- grated carrots
- grated zucchini
- finely chopped pineapple
- grated apple
- raisins
- different nuts
- pepitas
Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies! Winning.
Anyways, grab the printable recipe below and make them asap! They are totally worth it.
Morning Glory Muffins
Prep
Cook
Total
Yield 21 muffins
Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.
Ingredients
- 3/4 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts
- 1 cup grated zucchini, wrung out
- 2 cups grated carrot
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
- In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.
- Store in an airtight container for up to 3 days OR freeze for up to 2 months.
Courses Breakfast
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Kim says
These look incredible! I’ve already added the ingredients to my shopping list.
I don’t know if this was intentional, but the email I got for this post included just the title of the post, not pictures and contents like normal.
Sara says
I just made these muffins. I used carrots, apples, and dried cranberries. It was a bit of work but so delicious! We love them! I love a lot of your recipes. Thanks!
Holly says
Missing your posts and hoping all is well with you and yours!
Marilyn Johnson says
Looks great
Jeanette says
The best
Patricia Zepeda says
Hello,
I just wanted to ask you if there is something that I could use instead of the maple syrup. No one in my house likes it and I really want to make these muffins they look so good.
Thank you,
Patricia
Lauren says
maybe honey?
Judy says
I made these this weekend and they were fabulous! I added raisins to the mix. Took the extras to work and they were a big hit. Everyone LOVED them. I will definitely be making these again.
Sandy says
Tried this recipe and it is really good. Definitely a keeper. I used apples in place of pineapple tho’.
Carrie Thomas says
Amaaaaazing! Just made mini muffin version for my finicky 2yr old, without coconut or nuts. He LOVES them! Great recipe to get him to eat more veggies!
abi merkle says
Wonder. Would I be able to use a 1 to 1 gluten free flour in place of the regular flour?
Bryanne says
Did you try these wkth GF flour?
Linda Goodman says
These look so good. I have given up meat and am always looking for recipes that incorporates veggies in them. Can’t wait to try these delicious looking muffins. Cream Cheese Icing would really be good on them for a dessert.
Rebecca says
Thank you
Tammy says
Can I use sweetened applesauce instead of the sugar?
They look so good.
Joy says
Cant wait to try
Sharon Mannix says
Can these be made with almond or coconut flour and can you not use real sugar? How will they turn out?
Lauren says
I’ve only tested this recipe with the ingredients listed. You are welcome to try with the variations you’re wanting 🙂
Therese says
A wonderful recipe
Frances Saucedo says
Love your recipes, but would like to see the nutrition facts and
calories per serving.
Janeen says
Delicious looking.
Shannon says
You have wonderful recipes. But it would be helpful if you could include the nutritional information as a side note.
Darlene says
I don’t like coconut, if leave it out do I need to add more of something else?
Lauren says
You don’t have to if you don’t want to!
WM SWACKHAMER says
Please include in the future, the breakdown of cal/carbs as many in our population have dietary restrictions and need these details to determine if this baked good can be consumed. Thank you
Nan says
These sound delicious. I’m very interested in nutritional value ,if you could share that. Thank you.
Donna says
How many calories do these have
Yolanda says
Is there a way to substitute pineapple for coconut, if so how much pineapple?
Lauren says
As long as you drain the pineapple really well, it should substitute 1:1. So, use 1/2 cup pineapple in place of the coconut.
Leann says
I just made these muffins. They are delicious. I added pineapple and left out the coconut. Wonderful!!!
Lauren says
Glad you liked them!!
Carole says
Sounds good
Amanda Hirsh says
It would be awesome if you added the calories count per serving
Luiza says
Absolutely delicious. I replaced maple syrup with agave, will try with honey next time. Made with zucchini and carrots. Even my picky 10 year old liked it and ate for breakfast today. Definitely will make again.
Erica says
Any idea of the calorie count for 1?
Carol says
Made these breakfast muffin, leaving out the zucchini and pinnapple also a little less oil. Fantastic, yum!!
Patricia says
I am diabetic, is there a way to decrease the sugar and would whole wheat flour work?
Bonny says
Is there a way to determine the calorie count and nutrient values? I am thinking of these for people in my family who have limits on calorie intact, sodium and sugar restrictions.
Lianne says
this recipe will copy into myfitnesspal.com recipe calculator and give you the nutritional breakdown. If this infact makes 21 muffins the breakdown per muffin is: (recipe as is with no medications)
calories:194
carbs:26grams
fat:9grams
protein:3grams
fiber:1grams
sugar:14grams
Lianne says
NO modifications (not medications LOL)
Roy says
Makes me laugh………a “version” of a morning glory muffin. Like saying wholemeal bread is a version of white bread but with bran flakes in it ???????????? or a banana muffin is just a version of a blueberry muffin.
Chris says
These look awesome…
Have you by chance figured out calories/fat on each muffin??
Tracking food in My Fitness Pal is a pain sometimes….
But I’ve got to start keeping track
Vickie says
These muffins looks so yummy! Do you have a nutritional breakdown on it….Calories, Carbs, etc? Thanks! ????
Linda says
Making these using spelt flour and coconut sugar
Michelle Miller says
Do you know what the calories would be for each muffin?
Rhonda says
Any idea how to make these gluten free. They look delicious but I need to be gluten free
Lauren says
Try using Pamela’s Gluten-Free flour blend. It’s the only one I like that seems to perform just like all purpose flour in my recipes. Substitute it out 1:1.
Anna Fernandez says
Can I substitute the flour with almond flour and instead of maple syrup what can I use to make them low carb muffins.
Anna Fernandez says
Can I to to make these low carb and I know I’ll be able to substitute the flour for almond flour but not sure about the maple syrup can you help me.
judy says
As a bariatric surgery patient, I have had to curb the use of sugar and substitute Splenda with great results in many recipes and would not be afraid of trying it in this recipe. They now have Splenda/sugar mix, and Stevia is supposed to be a better substitute. I would also use coconut oil to replace oil. Since I can’t have honey I would omit or add little more Splenda or Agave. This would change the taste somewhat to Laurens recipe, but we do what we have to do for our health. Hope this helps to answer some questions for Lauren.
Debbie says
Does anyone know how many calories in one muffin.
Judy says
Have you tried this recipe gluten free?
West says
Muffins
Traci says
Does anyone know nutrition facts? I’m on Weight Watchers so I would love ❤️ to make these.
Shauna says
Could this recipe be made as a loaf as well?
Sandra Bittner says
I just put a batch it he oven …… oh my !~
Patty says
Can’t wait to make these