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
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.
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.
- 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 and coconut and walnuts together until combined.
- Add in the grated zucchini and carrot.
- Pour in the wet ingredients (applesauce, maple syrup, eggs, oil and vanilla) and stir until just combined.
- Scoop into prepared muffin tins.
- 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.
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
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.
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.
Kathleen Carlson says
I love these muffins. So healthy
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!
Sharon says
Sara, what quantities of your ingredients did you use? They sound particularly good to me. Thank you.
Holly says
Missing your posts and hoping all is well with you and yours!
Robyn says
Do you think it would work well to use a can of crushed pineapple instead of the applesauce?
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?
Lori Lyon says
You really cant taste the maple syrup…I am not a fan of it either but it was great in here.
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’.
Lori Lyon says
I noticed it didnt call for pineapple…did you replace something else with apple?
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.
Michelle Parker says
Mayo Clinic has one with applesauce replacing syrup for diabetics.
Brenda Settles says
Is maple syrup the same as pancake maple syrup?
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.
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.
Amber Mazzaferro says
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.
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!!
Helen Hutchison says
I was glad to see you could leave out the zuccini, I can’t wait to make these
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.
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.
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.
Bobbi Kennedy says
Almost 200!
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