Morning Glory muffins are the BEST. Loaded with carrots, zucchini, apple, pecans, coconut and whole wheat flour, they are great for breakfast or a healthy but oh-so-yummy snack.
I’ve mentioned before on the blog how much I love muffins for breakfast. They are just so tasty and the perfect, sweet little treat alongside some scrambled eggs, fruit, and a glass of milk. These Morning Glory Muffins are one of our very favorites. They are loaded with carrots, zucchini, apple, pecans, coconut and made with whole wheat flour, which makes them a little bit more of a healthy muffin option for breakfast or an afternoon snack. The muffins turn a nice caramel-brown color and your kitchen will smell heavenly while these are baking. My girls especially love when I make morning glory muffins in the mini-muffin pans because then they are just the right size for little fingers.
I love how convenient these are because I can make a batch of morning glory muffins and freeze what we don’t eat to have for days when were are more pressed for time. Then I just pull out however many muffins we want, pop them in the microwave to warm them up just a bit, and we’re good to go. But on the days when we are baking these fresh, the girls love to sit on the counter and help me measure everything out and sneak bites of grated carrot and apple and zucchini and coconut. Which makes me so happy that they love those healthy things and know what is going into the foods that they eat.
The recipe is lightened a bit from the original by cutting down sugar, replacing half the oil with applesauce, and using whole wheat flour for at least half of the flour that is called for. And it’s a pretty easy-going recipe as far as measurements of the the vegetables go. I hate using just part of a zucchini so if I end up with an extra half cup of zucchini and an extra half cup of grated carrot, I don’t sweat it and just toss it in the mix. Since they are both grated, they kind of just melt into the batter during the baking process and it turns out all good.
I hope you love these as much as we do!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 granny smith apple, peeled and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 2 teaspoons vanilla
Preheat the oven to 350 degrees. Prepare muffin tins with liners or by spraying each cup with cooking spray.
In a large mixing bowl, combine the flour, sugar, soda, cinnamon and salt.
Stir the grated zucchini, carrot, apple, pecans and coconut into the flour mixture, just until combined.
In a separate bowl, mix the eggs, applesauce, oil and vanilla, then pour into the larger mixing bowl with all the other ingredients and mix just until combined.
Fill each muffin cup with muffin batter almost all the way to the top.
Bake for 30-35 minutes for regular-sized muffins or 16-18 minutes for mini-muffins.
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