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Morning Glory Muffins

Wholesome and delicious muffins packed with zucchini, carrots, and coconut, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped Can substitute with pecans or omit.
Wet Ingredients
  • 1 cup zucchini, grated and wrung out Make sure to wring out to prevent sogginess.
  • 2 cups carrots, grated
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup Can substitute with honey or agave syrup.
  • 3 large eggs For a vegan option, replace with flaxseed meal.
  • 1/2 cup avocado oil Can substitute with canola or coconut oil.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line muffin tins with paper liners and set aside.
  2. In a large bowl, whisk together the dry ingredients: sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
  3. Add the grated zucchini and carrots, stirring to combine.
  4. 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.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
  6. Scoop the batter into the prepared muffin tins.
Baking
  1. Bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat in the microwave for a quick snack. To add variety, mix in dried cranberries or chocolate chips.