Description
Delight in the warm flavors of Morning Glory Muffins, combining carrots, zucchini, and walnuts for a wholesome treat.
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 zucchini, grated and well-wrung
- 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
Instructions
- Preheat your oven to 350°F. Line your muffin tins with paper liners and set them aside.
- In a large bowl, whisk together the sugar, flour, cinnamon, baking soda, salt, shredded coconut, and chopped walnuts until everything is well combined.
- Stir in the grated zucchini and carrots to the dry ingredients, ensuring they mix evenly.
- Make 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 together first, then carefully incorporate them into the dry mixture using a rubber spatula until just combined. Do not overmix.
- Scoop the mixture into the prepared tins, filling each muffin cup about two-thirds full.
- Bake for 25-35 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for about 7 minutes before transferring them to a cooling rack to cool completely.
Notes
For added texture, sprinkle extra walnuts or coconut on top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: muffins, baking, breakfast, healthy snacks, vegetarian