Morning glory muffin recipe
Today I’m sharing my favorite morning glory muffin recipe. These are are hearty, healthy and delicious! They are also packed full of veggies and perfect for freezing.
Happy Wednesday friends! Have your kids started back to school? Two more days until we start! I’m secretly counting down the days, yet trying to soak up our lazy morning snuggles. I’ve been in full organizing/planning mode trying to get everything ready. I made a big batch of these morning glory muffins with applesauce in place of the oil over the weekend. We love making these and then keeping them in the freezer for easy breakfasts or after school snacks.
These morning glory muffins with zucchini are a great way to use up your summer bounty. Serve them with a glass of milk and a little dollop of butter on top.
Ingredients for morning glory muffins
Here are favorites to add in (find the printable recipe below):
- grated carrots
- grated zucchini (or apples)
- apple sauce
These muffins are pretty customizable and you can add in your favorites or leave out things you don’t like. I usually make half the batch without raisins and walnuts for my kids. They like them plain (yet little do they know, they’re still getting veggies)! My 2 year old gobbles these right up! She absolutely loves them. My oldest knows there’s vegetables in there, but he’ll still eat them with a little bit of butter (or jam).
I love everything in mine! Plus with a little butter on top (sometimes even a little extra drizzle of honey). YUM! Now don’t get me wrong… these muffins are not super sweet like a crumb muffins, but they have just the right amount added in! Plus they are much healthier!
Morning glory muffin recipe
Morning glory muffin
These are are hearty, healthy and delicious! They are also packed full of veggies and perfect for freezing.
- 1 1/4 cup all-purpose flour
- 1 cup whole wheat flour can sub for all-purpose
- 3/4 cup granulated sugar
- 1/2 Tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 cup grated zucchini water removed, can substitute for apple
- 3 large eggs
- 2/3 cup applesauce
- 1/2 cup honey
- 2 teaspoons vanilla
- 1/2 cup shredded sweetened coconut optional
- 1/2 cup chopped pecans or walnuts optional
- 3/4 cup raisins or dried cranberries optional
Preheat oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan.
Whisk together the flour, sugar, cinnamon, baking soda and salt in a large bowl. Stir in the carrots, zucchini (or apple), eggs, applesauce, honey and vanilla. Mix just until combined. Add the coconut, nuts and raisins (or cranberries) if desired.
Using a large baking scoop or 3 Tablespoons (a little less than 1/4 cup), fill each muffin cup. Bake for 20-22 minutes, or until a toothpick comes cleans. Remove from oven and let cool for 2 minutes in the pan. Then remove to a cooling rack.
Tip: To grate the carrots and zucchini quickly I used a food processor.
Hope you enjoy this recipe!
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