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Morning Glory Muffins

Morning Glory Muffins that Taste Like a Cozy Breakfast Hug

These Healthy Morning Glory Muffins are a delightful blend of zucchini, carrots, and warm spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar can be reduced for less sweetness
  • 2 cups All-Purpose Flour can be replaced with gluten-free flour
  • 1 tsp Cinnamon increase for a spicier muffin experience
  • 1 tsp Baking Soda helps muffins rise
  • 1/2 tsp Salt use less if sensitive to sodium
  • 1 cup Unsweetened Coconut can be omitted for a dairy-free version
  • 1/2 cup Chopped Walnuts substitute with pecans or omit for nut-free
  • 1 cup Grated Zucchini squeeze out excess water before adding
  • 1 cup Grated Carrot grated apples can substitute for extra sweetness
  • 1/2 cup Unsweetened Applesauce can replace with additional eggs if preferred
  • 1/4 cup Maple Syrup honey or agave can be used instead
  • 2 large Eggs flax eggs are a great vegan alternative
  • 1/3 cup Avocado Oil melted coconut or vegetable oil work as a substitute
  • 1 tsp Vanilla Extract boosts overall flavor profile
For Extra Flavor
  • 1/4 tsp Nutmeg or Cardamom for an additional layer of warmth

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Morning Glory Muffins
  1. Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the granulated sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts.
  3. Stir in the grated zucchini and grated carrot into the dry mixture.
  4. In a separate bowl, whisk together applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
  5. Create a well in the dry mixture and fold in the wet mixture until just combined.
  6. Scoop the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
  8. Allow muffins to cool in the pan for 7 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

Store leftover muffins in an airtight container for up to 3 days, or freeze for 2-3 months.

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