Morning Glory Muffins Recipe

Introduction

Morning Glory Muffins are a delightful way to start your day with wholesome ingredients and warm spices. Packed with grated vegetables, nuts, and a touch of sweetness, these muffins are both nutritious and delicious.

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 shredded 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 avocado oil
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350° F. Line muffin tins with paper liners and set aside.
2. Step 2: In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until well combined. Stir in the grated zucchini and carrot.
3. Step 3: Make a well in the center of the dry ingredients and add the applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk the wet ingredients together, then gently fold in the dry ingredients using a rubber spatula until just combined. Avoid overmixing.
4. Step 4: Scoop the batter evenly into the prepared muffin tins. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
5. Step 5: Let the muffins cool in the pan for 7 minutes, then transfer them to a cooling rack to cool completely.

Tips & Variations

• For extra moisture, try adding a handful of raisins or chopped pineapple to the batter.
• You can substitute walnuts with pecans or almonds for a different nutty flavor.
• Make sure to squeeze excess water out of the grated zucchini to prevent soggy muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated zucchini and carrot?

Yes, but be sure to thaw and thoroughly squeeze out all excess moisture to keep the batter from becoming too wet.

Are these muffins gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Morning Glory Muffins Recipe

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★★★★★

4.5 from 61 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delicious and nutritious Morning Glory Muffins packed with shredded zucchini, carrots, walnuts, and coconut, sweetened naturally with maple syrup and applesauce. These moist, spiced muffins are perfect for breakfast or a snack, offering a wholesome boost with every bite.

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Ingredients

Scale 1x2x3x

Dry 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 shredded coconut
• 1/2 cup walnuts, chopped

Produce

• 1 cup zucchini, grated and wrung out
• 2 cups carrot, grated

Wet Ingredients

• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 3 large eggs
• 1/2 cup avocado oil
• 1 tsp vanilla extract

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Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line muffin tins with paper liners and set aside to ensure easy removal of muffins after baking.
2. Mix dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts until evenly combined.
3. Add grated vegetables: Stir in the grated zucchini and grated carrot into the dry mixture until distributed throughout the mixture.
4. Combine wet ingredients: In a separate bowl, whisk together the unsweetened applesauce, maple syrup, eggs, avocado oil, and vanilla extract until smooth and well combined.
5. Mix wet and dry ingredients: Create a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined, taking care not to overmix to preserve muffin tenderness.
6. Fill muffin tins and bake: Scoop the batter evenly into the prepared muffin tins. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and serve: Let the muffins cool in the pan for about 7 minutes, then transfer them to a wire rack to cool completely before serving.
8. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months to maintain freshness.

Notes

• Be sure to wring out excess moisture from the grated zucchini to prevent soggy muffins.
• Do not overmix the batter to keep muffins light and tender.
• Feel free to substitute walnuts with pecans or omit nuts for a nut-free version.
• Maple syrup adds natural sweetness, but you can adjust to taste or substitute with honey if preferred.
• These muffins freeze well; thaw at room temperature or warm gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: morning glory muffins, healthy muffins, zucchini muffins, carrot muffins, breakfast muffins, wholesome snack, maple syrup muffins