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!} I love hiding veggies from my kids…it’s an interesting slash dark quirk I have.
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
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.
Recipe Video
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Kim says
January 16, 2017 at 2:35 pmThese 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
June 19, 2018 at 4:36 pmI love these muffins. So healthy
Sara says
January 18, 2017 at 1:33 pmI 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
April 25, 2019 at 6:42 amSara, what quantities of your ingredients did you use? They sound particularly good to me. Thank you.
Holly says
February 24, 2017 at 11:43 pmMissing your posts and hoping all is well with you and yours!
Marilyn Johnson says
February 27, 2017 at 1:28 pmLooks great
Jeanette says
March 2, 2017 at 6:51 pmThe best
Patricia Zepeda says
March 5, 2017 at 5:48 pmHello,
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
March 5, 2017 at 8:50 pmmaybe honey?
Lori Lyon says
July 27, 2018 at 1:19 pmYou really cant taste the maple syrup…I am not a fan of it either but it was great in here.
Judy says
March 6, 2017 at 2:51 pmI 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
March 7, 2017 at 1:52 pmTried this recipe and it is really good. Definitely a keeper. I used apples in place of pineapple tho’.
Lori Lyon says
July 27, 2018 at 1:21 pmI noticed it didnt call for pineapple…did you replace something else with apple?
Carrie Thomas says
March 7, 2017 at 5:23 pmAmaaaaazing! 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
March 20, 2017 at 6:55 pmWonder. Would I be able to use a 1 to 1 gluten free flour in place of the regular flour?
Bryanne says
January 17, 2018 at 5:18 pmDid you try these wkth GF flour?
Linda Goodman says
March 20, 2017 at 8:29 pmThese 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
March 21, 2017 at 12:05 amThank you
Tammy says
March 21, 2017 at 3:33 amCan I use sweetened applesauce instead of the sugar?
They look so good.
Michelle Parker says
July 19, 2018 at 6:28 amMayo Clinic has one with applesauce replacing syrup for diabetics.
Joy says
March 21, 2017 at 6:38 amCant wait to try
Sharon Mannix says
March 21, 2017 at 6:53 amCan these be made with almond or coconut flour and can you not use real sugar? How will they turn out?
Lauren says
March 22, 2017 at 9:48 amI’ve only tested this recipe with the ingredients listed. You are welcome to try with the variations you’re wanting 🙂
Therese says
March 21, 2017 at 6:33 pmA wonderful recipe
Frances Saucedo says
March 21, 2017 at 9:59 pmLove your recipes, but would like to see the nutrition facts and
calories per serving.
Janeen says
March 22, 2017 at 8:59 amDelicious looking.
Shannon says
March 24, 2017 at 2:23 pmYou have wonderful recipes. But it would be helpful if you could include the nutritional information as a side note.
Darlene says
March 24, 2017 at 2:48 pmI don’t like coconut, if leave it out do I need to add more of something else?
Lauren says
March 26, 2017 at 7:55 pmYou don’t have to if you don’t want to!
WM SWACKHAMER says
March 25, 2017 at 2:50 amPlease 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
March 25, 2017 at 6:23 amThese sound delicious. I’m very interested in nutritional value ,if you could share that. Thank you.
Donna says
March 25, 2017 at 7:23 amHow many calories do these have
Yolanda says
March 25, 2017 at 1:41 pmIs there a way to substitute pineapple for coconut, if so how much pineapple?
Lauren says
March 26, 2017 at 8:00 pmAs 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
March 26, 2017 at 9:21 amI just made these muffins. They are delicious. I added pineapple and left out the coconut. Wonderful!!!
Lauren says
March 26, 2017 at 7:59 pmGlad you liked them!!
Carole says
March 27, 2017 at 3:23 pmSounds good
Amanda Hirsh says
March 28, 2017 at 5:36 amIt would be awesome if you added the calories count per serving
Luiza says
March 28, 2017 at 6:46 amAbsolutely 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
March 28, 2017 at 8:10 amAny idea of the calorie count for 1?
Carol says
March 28, 2017 at 9:53 amMade these breakfast muffin, leaving out the zucchini and pinnapple also a little less oil. Fantastic, yum!!
Helen Hutchison says
July 17, 2018 at 2:49 pmI was glad to see you could leave out the zuccini, I can’t wait to make these
Patricia says
March 28, 2017 at 11:38 amI am diabetic, is there a way to decrease the sugar and would whole wheat flour work?
Bonny says
March 30, 2017 at 10:56 amIs 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
February 10, 2018 at 5:01 pmthis 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
February 10, 2018 at 5:03 pmNO modifications (not medications LOL)
Roy says
March 30, 2017 at 1:12 pmMakes 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
April 1, 2017 at 5:48 amThese 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
April 2, 2017 at 4:04 amThese muffins looks so yummy! Do you have a nutritional breakdown on it….Calories, Carbs, etc? Thanks! ????
Linda says
April 5, 2017 at 12:33 pmMaking these using spelt flour and coconut sugar
Michelle Miller says
April 5, 2017 at 1:44 pmDo you know what the calories would be for each muffin?
Rhonda says
April 5, 2017 at 7:33 pmAny idea how to make these gluten free. They look delicious but I need to be gluten free
Lauren says
April 6, 2017 at 5:59 pmTry 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
April 7, 2017 at 5:45 amCan 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
July 16, 2018 at 9:44 amRemember 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
April 7, 2017 at 5:49 amCan 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
April 7, 2017 at 7:27 amAs 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
April 7, 2017 at 8:49 amDoes anyone know how many calories in one muffin.
Bobbi Kennedy says
July 16, 2018 at 9:40 amAlmost 200!
Judy says
April 7, 2017 at 10:44 pmHave you tried this recipe gluten free?
West says
April 8, 2017 at 2:19 amMuffins
Traci says
April 8, 2017 at 7:19 amDoes anyone know nutrition facts? I’m on Weight Watchers so I would love ❤️ to make these.
Shauna says
April 8, 2017 at 10:30 amCould this recipe be made as a loaf as well?
Sandra Bittner says
April 8, 2017 at 12:37 pmI just put a batch it he oven …… oh my !~
Patty says
April 17, 2017 at 6:30 amCan’t wait to make these