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A close-up of several Morning Glory muffins, with one muffin partially unwrapped and bitten, resting on a marble surface. Crumbs are scattered nearby.
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Morning Glory Muffins

Morning Glory Muffins are an easy breakfast, packed with veggies and warm spices. you'll love having these on hand in the morning.
Course Breakfast
Cuisine American
Keyword Morning Glory Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 21 muffins
Calories 189kcal
Author Katie Cooksey

Ingredients

  • 3/4 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened coconut shredded
  • 1/2 cup walnuts chopped
  • 1 cup zucchini grated and wrung out
  • 2 cups carrot grated
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1/2 cup avocado oil
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350° F. 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.
    A plate contains shredded vegetables, primarily carrots, mixed with flour, reminiscent of the ingredients for Morning Glory Muffins. A mixing spatula rests on the right side of the plate.
  • 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.
    A large bowl containing shredded vegetables and flour, ready to become Morning Glory Muffins, surrounded by three raw eggs and other liquid ingredients in the center.
  • Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs.
    A beige rectangular tray holds six Morning Glory Muffins batter-filled paper liners, ready for baking. Additional empty paper liners are placed to the right on a light gray surface.
  • Cool 7 minutes in the pan and then transfer to a cooling rack.
    A baking tray with six freshly baked Morning Glory Muffins in white paper liners. A green cloth and broken eggshells are visible around the tray.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.
    Close-up of two Morning Glory Muffins in paper liners on a white marble surface, with a blurry background showing a white container and a measuring cup.

Video

Nutrition

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
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