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Morning Glory Muffins

Morning Glory Muffins: Healthy Veggie-Packed Morning Treats

Delicious Morning Glory Muffins packed with veggie goodness, providing a nutritious breakfast option for everyone.
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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 Muffins
  • 1 cup Granulated Sugar Feel free to reduce or swap in stevia for a lower-calorie option.
  • 1 3/4 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version.
  • 1 tsp Cinnamon Add according to your personal taste preference.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal fluffiness.
  • 1/2 tsp Salt Can be omitted for a low-sodium alternative.
  • 1 cup Shredded Coconut Consider unsweetened coconut for reduced sugar.
  • 1/2 cup Chopped Walnuts Substitute with pecans or omit for a nut-free option.
  • 1 cup Grated Zucchini Wring out excess moisture to prevent soggy muffins.
  • 1 cup Grated Carrots Finely chopped apples can serve as a suitable substitute.
  • 1/2 cup Unsweetened Applesauce Mashed bananas can be used for a fun twist.
  • 1/4 cup Maple Syrup Feel free to substitute with honey or agave.
  • 2 large Eggs Replace with a flaxseed meal mixture for a vegan variation.
  • 1/3 cup Avocado Oil Melted coconut oil works beautifully as a substitute.
  • 2 tsp Vanilla Extract Using pure vanilla extract will yield the best results.
Optional Add-Ins
  • 1/2 cup Dried Fruits (Raisins or Cranberries) Add a touch of sweetness and chewiness to each bite.
  • 1/4 cup Seeds (Sunflower) Swap in for walnuts for a nut-free treat.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful paper liners.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts.
  3. Stir in the grated zucchini and grated carrots until evenly distributed.
  4. In a separate bowl, combine the unsweetened applesauce, maple syrup, eggs, avocado oil, and vanilla extract; whisk until smooth.
  5. Create a well in the center of your dry mixture and pour in the wet ingredients; gently fold together until just combined.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 25-35 minutes, checking for doneness with a toothpick.
  8. Cool in the pan for about 7 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Ensure grated veggies are well-wrung to avoid soggy muffins; don't overmix the batter for best texture.

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