Morning Glory Muffins

4.95 from 58 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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

Morning Glory Muffins Recipe

Morning Glory Muffins

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

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.

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.

4.95 from 58 votes

Morning Glory Muffins

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you'll love having these on hand.
servings 21 muffins
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins


  • 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


  • 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.



Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 184mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2080IU | Vitamin C: 1.8mg | Calcium: 23mg | Iron: 0.9mg
Course: Breakfast
Cuisine: American
Keyword: Morning Glory Muffins

Love Morning Glory Muffins? Try these other recipes:

Share a Comment

Your email address will not be published.

Recipe Rating

171 Responses
  1. Kim

    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.

  2. Sara

    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!

  3. Patricia Zepeda


    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,

  4. Judy

    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.

  5. Carrie Thomas

    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!

  6. Linda Goodman

    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.

        1. Lauren

          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.

    1. Lauren

      I’ve only tested this recipe with the ingredients listed. You are welcome to try with the variations you’re wanting 🙂


    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

    1. Lauren

      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.

      1. Amber Mazzaferro

        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.

  8. Weekly meals Mar. 27- Mar. 31 | Three Plates Full

    […] While away I have been looking at some new recipes that I would like to try.  These cookies are perfect for your Easter spread, and who doesn’t love mini eggs?!  I love all things lemon, plus this recipe is a way to use my doughnut pan.  I enjoy a good morning glory muffin and have found a bakery at the Farmer’s Market that does them very well, but I think that I need to try making them myself. […]

  9. Luiza

    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.

  10. Bonny

    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.

    1. Lianne

      this recipe will copy into 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)

  11. Roy

    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.

  12. Chris

    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

    1. Lauren

      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.

  13. Anna Fernandez

    Can I substitute the flour with almond flour and instead of maple syrup what can I use to make them low carb muffins.

    1. Bobbi Kennedy

      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.

  14. Anna Fernandez

    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.

  15. judy

    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.