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Morning Glory Muffins

Morning Glory Muffins: Healthy, Veggie-Packed Morning Treat

Morning Glory Muffins combine carrots, zucchini, and nuts for a nutritious breakfast option.
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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: Healthy
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup Granulated sugar or coconut sugar for lower glycemic option
  • 1 cup All-purpose flour or gluten-free flour blend
  • 1 tsp Cinnamon
  • 1 tsp Baking soda ensure it’s fresh
  • 1/2 tsp Salt kosher or sea salt
  • 1/2 cup Unsweetened shredded coconut optional
  • 1/2 cup Chopped walnuts or pecans
  • 1 cup Grated zucchini wring out excess water
  • 1 cup Grated carrots or parsnips
  • 1/2 cup Unsweetened applesauce or mashed banana
  • 1/4 cup Maple syrup or honey/agave
  • 2 large Eggs or flax eggs for egg-free
  • 1/3 cup Avocado oil or vegetable oil
  • 1 tsp Vanilla extract or fresh vanilla bean

Equipment

  • Oven
  • Muffin Pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together granulated sugar, flour, cinnamon, baking soda, salt, shredded coconut, and walnuts.
  3. Gently fold in grated zucchini and carrots into the dry ingredients.
  4. Create a well in the center of the dry mixture, then add applesauce, maple syrup, eggs, avocado oil, and vanilla extract, mixing until just combined.
  5. Scoop the batter into muffin cups about 2/3 full.
  6. Bake for 25 to 35 minutes until golden brown and a toothpick comes out with a few moist crumbs.
  7. Cool in the pan for about 7 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to three days, or freeze for later use.

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