Description
Morning Glory Muffins are a deliciously wholesome breakfast treat that seamlessly blend the goodness of fresh vegetables with sweet, natural flavors. Bursting with nutritious ingredients like zucchini, carrots, and applesauce, these muffins are not only easy to make but also kid-friendly, making them an ideal choice for busy mornings or leisurely brunches. The delightful hints of cinnamon and coconut elevate their flavor profile while providing a satisfying texture that everyone will love. Bake a batch to enjoy throughout the week, whether as a snack or as part of a balanced breakfast.
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 shredded coconut
- 1/2 cup chopped walnuts
- 1 cup grated zucchini (wrung out)
- 2 cups grated carrot
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 large eggs
- 1/2 cup avocado oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line muffin tins with paper liners.
- In a large mixing bowl, whisk together granulated sugar, flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts.
- Gently stir in the grated zucchini and carrots.
- In another bowl, whisk together applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
- Pour the wet mixture into the well of dry ingredients and fold gently until just combined.
- Scoop the batter into prepared muffin tins and bake for 25–35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let cool 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 muffin (75g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg