Morning Glory Muffins

4.60 from 5 reviews

Morning Glory Muffins are loaded with carrots, coconut, walnuts, apples, and zucchini, along with just the right amount of spice and are the perfect grab-and-go breakfast or snack.

Prep Time20

Cook Time25

Total Time45

Course: Bread, Breakfast, Snack

Cuisine: American

Servings:

Calories: 248kcal

Author: Donya Mullins

Equipment

Box Grater
Muffin Pan

Ingredients

¾ cup sugar
2-¼ cup all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
½ cup sweetened coconut
1 cup shredded zucchini, moisture pressed out
2 cups shredded carrot
1 cup shredded Granny Smith apple
¾ cup walnuts
3 large eggs
½ cup vegetable oil
2 teaspoons vanilla
½ teaspoon salt

Instructions

Heat oven to 350 degrees. Line a muffin pan with paper cup liners. Set aside.
In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt, along with coconut and walnuts. Add shredded zucchini, carrots, and apples and stir together.
In a medium size bowl, mix together eggs, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine.
Using an ice cream scoop, or two spoons, fill the muffin cups with batter. Place in oven to bake for 20–25 minutes. Test with a toothpick, which should come out clean when done.
Remove pan from the oven and let the muffins cool in the pan for 5 minutes. Remove the muffins and place them on a cooking rack to finish cooling.

Nutrition