The Delicious Aroma of Morning Glory Muffins Awaits
Imagine walking into your kitchen as the sweet scent of freshly baked muffins fills the air, tantalizing your senses and making your heart flitter with joy. These Morning Glory Muffins are not just any breakfast treat; they’re a wholesome delight packed with zucchini, carrots, and a sprinkle of coconut—perfect for those busy mornings when you need a little something special. Healthy, easy to make, and surprisingly indulgent, they’re sure to become your new favorite family recipe.
Why Make This Recipe
Who doesn’t love a delicious muffin that’s both healthy and satisfying? Here’s why you’ll be reaching for this recipe time and time again:
- Speedy and Simple: Whip these up in no time without a ton of fuss. It’s as easy as 1-2-3!
- Kid-Approved: Packed with veggies, these muffins sneak in the nutrients while tasting like a treat. Your kids will never suspect they’re eating healthy!
- Minimal Cleanup: Thanks to this one-bowl wonder, you’ll be back to sipping your coffee (or tea!) in no time. Less scrubbing, more munching!
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need to create these mouthwatering muffins:
- 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
- 1 cup zucchini, grated and wrung out
- 2 cups carrots, grated
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Directions
Ready to get your bake on? Let’s do this in a few simple steps:
- Preheat your oven to 350°F. Line muffin tins with paper liners and set aside.
- In a large bowl, whisk together sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
- Toss in the zucchini and carrot, giving it a stir.
- Create a well in the center of the dry mixture and add in the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk together before gently folding in the dry ingredients with a rubber spatula until just combined.
- Scoop the batter into prepared tins and bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
How to Make Morning Glory Muffins (Overview)
Making these delightful muffins is a breeze! Start by mixing your dry ingredients, add your veggies, then dump in the wet goods and mix everything until it’s just combined.
Pro Tip: Make sure not to overmix the batter; you want those muffins to be fluffy, not rubbery!
Once they’re in the oven, your kitchen will smell like a cozy bakery. Now, that’s the kind of motivation we can all get behind!
How to Serve Morning Glory Muffins
These muffins are best enjoyed warm, straight from the oven. Imagine biting into a muffin, its golden brown exterior crumbling slightly, revealing a tender, moist interior speckled with vibrant orange carrot and green zucchini.
Pair them with a dollop of cream cheese, a smear of butter, or dollop of jam for a bit of sweetness. And don’t forget a steaming cup of coffee or tea—heavenly!
How to Store Morning Glory Muffins
These gems last up to 3 days in an airtight container on your counter, making them perfect for breakfast on-the-go. You can also freeze them for up to 2 months. Simply pull them out of the freezer and pop them in the microwave for a quick, yummy snack.
Tips to Make Morning Glory Muffins
- Grate and Drain: Make sure to wring out your zucchini to prevent the batter from getting too wet. Nobody wants a soggy muffin.
- Nutty or Nut-Free: If you’re not a fan of walnuts, feel free to substitute them with pecans or just leave them out entirely.
- Sweeten the Deal: Experiment with honey or agave syrup instead of maple syrup for a twist.
Variations
Want to jazz things up? Try adding different mix-ins like dried cranberries or chocolate chips for a sweeter touch. You could even swap the eggs for flaxseed meal if you want a vegan option, using 1 tablespoon of flaxseed mixed with 3 tablespoons of water for each egg.
FAQs
Can I make these muffins ahead of time?
Absolutely! Bake them up and store them in the fridge for a quick grab-and-go breakfast.
How do I freeze these muffins?
After cooling, wrap each muffin in plastic wrap, then place them in a freezer bag. Easy-peasy!
What’s a good substitute for avocado oil?
You can easily swap it for canola or coconut oil if you prefer a different flavor.
📌 Pin this recipe for your next cozy dinner night!
Morning Glory Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line muffin tins with paper liners and set aside.
- In a large bowl, whisk together the dry ingredients: sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
- Add the grated zucchini and carrots, stirring to combine.
- Create a well in the center of the dry mixture and add the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract. Whisk together.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Scoop the batter into the prepared muffin tins.
- Bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.
