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Morning Glory Muffins

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

Healthy Morning Glory Muffins

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!}

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?!

Healthy Morning Glory Muffins

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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.

Healthy Morning Glory Muffins

Anyways, grab the printable recipe below and make them asap! They are totally worth it.

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Morning Glory Muffins

Prep

Cook

Total

Yield 21 muffins

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

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

  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, 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.
  3. Store in an airtight container for up to 3 days OR freeze for up to 2 months.

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Comments

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

    Reply

  9. 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. 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

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

    Reply

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

    Reply

  21. 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

  28. 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

  30. Made these breakfast muffin, leaving out the zucchini and pinnapple also a little less oil. Fantastic, yum!!

    Reply

  32. 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

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

    Reply

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

    Reply

    • 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. 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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