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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add grated vegetables: Stir in the grated zucchini and grated carrot into the dry mixture until distributed throughout the mixture.
- 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.
- 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.
- 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.
- 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.
- 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
