Morning Glory Muffins

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These Morning Glory Muffins make the perfect healthy and easy 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. You’ll love having these on hand! While you’re mixing up your breakfast routine you have to try my Cinnamon Muffins and Banana Bread Muffins.

Nutritious and Delicious Muffins

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. Lots of goodies shoved into these soft and sweet Morning Glory Muffins. YUM.

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 + Prep

Preheat oven. Line muffin tins with paper liners and set aside.

Make Muffin Batter

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 applesauce, maple syrup, eggs, oil and vanilla. Stir until just combined.

Fill Muffin Tins + Bake

Scoop into prepared muffin tins. Bake until toothpick comes out clean. Serve warm.

Gluten Free Option

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.

Add-in Variations

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 (wring out well before using)
• finely chopped pineapple (drain thoroughly)
• grated apple
• raisins
• craisins
• Chopped almonds, pecans or walnuts
• 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!

Storing Morning Glory Muffins

Muffins can be stored in an airtight container at room temperature for up to 4 days.

Make Ahead + Freeze

These also freeze really well! Allow to cool completely before placing in a freezer safe container or ziploc bag. Remove as much air as possible. Muffins will stay fresh for up to 2-3 months.

Love Morning Glory Muffins? Try these other recipes:

• Bakery Style Pumpkin Muffins
• Chocolate Chip Muffins
• Skinny Mini Banana Muffins
• Pumpkin Swirl Donut Bread
• Lemon Poppy Seed Muffins

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. 🙂

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4.93 from 66 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

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

US Customary – Metric

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.

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

Course: Breakfast

Cuisine: American

Keyword: Morning Glory Muffins