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Morning Glory Muffins

Morning Glory Muffins Your Deliciously Healthy Breakfast Upgrade

These Morning Glory Muffins combine wholesome ingredients with delightful flavors for a healthy breakfast option.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup granulated sugar can be reduced for less sweetness
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon cinnamon increase for a more robust taste
  • 1 teaspoon baking soda a leavening agent that helps muffins rise
  • 1/2 teaspoon salt use less for a lower-sodium version
Add-ins
  • 1/2 cup unsweetened coconut can be omitted for a lighter muffin
  • 1/2 cup chopped walnuts substitute with pecans or omit for nut-free variety
  • 1 cup zucchini grated and wrung out
  • 1 cup carrot grated
Moisture
  • 1 cup unsweetened applesauce substitute with yogurt for a different texture
  • 1/2 cup maple syrup can be replaced with honey or agave syrup
  • 2 large eggs use flaxseed meal mixed with water as a vegan alternative
  • 1/3 cup avocado oil replace with vegetable or coconut oil

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, baking soda, salt, coconut, and walnuts until well combined.
  3. Gently fold in the grated zucchini and carrot into the dry mixture.
  4. In a separate bowl, whisk together the applesauce, maple syrup, eggs, and avocado oil until smooth. Pour into the dry mixture.
  5. Fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  6. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
  7. Bake in the preheated oven for 25 to 35 minutes, testing with a toothpick for doneness.
  8. Remove from the oven, let sit for 7 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 700IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure the grated zucchini is well-wrung to prevent sogginess. Store muffins in an airtight container for up to 3 days or freeze for longer storage.

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