Morning Glory Muffins
Delightful and nutritious muffins bursting with flavors from carrots, zucchini, and coconut, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 and wrung out)
- 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
Instructions
- Preheat your oven to 350°F and line muffin tins with paper liners.
- Whisk together the sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until well mixed in a large bowl.
- Fold in the grated zucchini and carrots, ensuring even distribution throughout the dry ingredients.
- 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 the wet ingredients thoroughly. Then, using a rubber spatula, gently mix the wet and dry ingredients until just combined—don’t over-mix!
- Scoop the batter into your prepared muffin tins, filling each cup about two-thirds full.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for about 7 minutes before transferring them to a wire cooling rack.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Find it online: https://breakfastrecip.com/morning-glory-muffins/