Description

Morning Glory Muffins are a delightful and nutritious breakfast option that combines the goodness of vegetables and wholesome ingredients. These moist, flavorful muffins feature grated carrots and zucchini, complemented by the warmth of cinnamon, crunchy walnuts, and shredded coconut. Perfect for busy mornings or leisurely brunches, they provide a satisfying way to kickstart your day with essential nutrients. Easy to prepare and incredibly versatile, you can enjoy them fresh or make ahead for a week of healthy breakfasts. With this recipe, you’re just one baking session away from having a delicious and energizing snack on hand!

Ingredients

Scale

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 coconut (shredded)
1/2 cup walnuts (chopped)
1 cup zucchini (grated)
2 cups carrot (grated)
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

Preheat your oven to 350°F and line muffin tins with paper liners.
In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts.
Add grated zucchini and carrots to the dry mixture; stir until evenly mixed.
In another bowl, whisk together applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
Pour the wet mixture into the well of the dry ingredients; gently mix until just combined.
Scoop batter into muffin tins and bake for 25-35 minutes or until a toothpick comes out with a few moist crumbs.
Let cool in the pan for about 7 minutes before transferring to a cooling rack.

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

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg