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Morning Glory Muffins

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4.97 from 53 votes

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Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand.

These Morning Glory Muffins really do make the perfect breakfast. Filled with zucchini, carrots, coconut, nuts and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks.

Morning Glory Muffins Recipe

Morning Glory Muffins

These healthy muffins are what’s HOT right now at my house!

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom’s carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup.

Morning Glory Muffins

How to make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it’s a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined.
  3. Add in the grated zucchini and carrot.
  4. Pour in the wet ingredients (applesauce, maple syrup, eggs, oil and vanilla) and stir until just combined.
  5. Scoop into prepared muffin tins.
  6. Bake 25 minutes or until toothpick comes out clean. Ta-da! Morning Glory Muffins! Serve warm or store in airtight containers.

Making these Gluten Free

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela’s Gluten Free Flour Blend at a 1:1 ratio. It’s the only flour blend I consistently get great results with. Bob’s Red Mill also has a decent flour blend, but I much prefer Pamela’s.

Healthy Morning Glory Muffins

Other Add-ins for these Muffins

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you’d like to experiment and make this recipe your own, feel free to switch it up with ingredients you’d prefer or whatever you have on hand:

  • grated carrots
  • grated zucchini
  • finely chopped pineapple
  • grated apple
  • raisins
  • craisins
  • Chopped Almonds, pecans or other different nuts
  • pepitas
  • sunflower seeds

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds! Winning.

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won’t ever want to forget! So tasty.

Have a great day, friends.

Morning Glory Muffins

Lauren Brennan
Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.
4.97 from 53 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 21 muffins
Calories 189 kcal

Ingredients
 
 

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.

Video

Nutrition

Calories: 189kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 23mgSodium: 184mgPotassium: 118mgFiber: 1gSugar: 14gVitamin A: 2080IUVitamin C: 1.8mgCalcium: 23mgIron: 0.9mg
Keyword breakfast, muffin recipe
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Reader Interactions

Comments

  1. 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.

    Reply

  2. 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!

    Reply

  6. 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

    Reply

  7. Judy says

    5 stars
    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.

    Reply

  8. Sandy says

    5 stars
    Tried this recipe and it is really good. Definitely a keeper. I used apples in place of pineapple tho’.

    Reply

  9. Carrie Thomas says

    5 stars
    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!

    Reply

  11. 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.

    Reply

        • Lauren says

          Real maple syrup will say on the bottle 100% real maple syrup…or something similar. Real maple syrup is typically double or triple the price of plain ‘pancake syrup’ and isn’t made with high fructose corn syrup or cane sugar. When in doubt, check the ingredients label. You want to use real maple syrup for this recipe. Honey will also work too.

          Reply

  15. Sharon Mannix says

    Can these be made with almond or coconut flour and can you not use real sugar? How will they turn out?

    Reply

  19. Shannon says

    You have wonderful recipes. But it would be helpful if you could include the nutritional information as a side note.

    Reply

  21. 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

    Reply

      • Amber Mazzaferro says

        4 stars
        I just made these with a few adjustments. I didnt use zucchini and I added rasins ad crushed pineapple. I also cut the sugar down to 1/4 cup. I like things sweet and these are still plenty sweet.

        Reply

  28. Luiza says

    5 stars
    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.

    Reply

  32. 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.

    Reply

    • 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

      Reply

  33. 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.

    Reply

  34. 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

    Reply

  35. Vickie says

    These muffins looks so yummy! Do you have a nutritional breakdown on it….Calories, Carbs, etc? Thanks! ????

    Reply

    • 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.

      Reply

  39. 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.

    Reply

    • Bobbi Kennedy says

      Remember almond flour is not a 1:1 substitution, and you have to modify your moisture in the recipe as well. Molasses is a little more low carb than maple syrup and also less sweet…which I prefer.

      Reply

  41. 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.

    Reply

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