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
- Chopped Almonds, pecans or other different nuts
- 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
- 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.