If you are looking for the absolute best way to start your day—something hearty, wholesome, and packed with goodness—then you have found your people! We’re talking about my famous Morning Glory Muffins with Maple and Coconut. These aren’t just any breakfast treats; they are the ultimate make-ahead win for busy weeks. I remember the first time I tried to make a Morning Glory Muffin recipe; I used too much liquid and ended up with sad, dense pucks!
But don’t you worry about that now! This version, loaded with carrots, zucchini, and sweet maple, is foolproof even for brand-new bakers. It’s the perfect harvest muffin recipe because it tastes incredible without feeling heavy. Trust me, once you smell those spices warming up the kitchen, you’ll be hooked!
Gather Your Ingredients for Morning Glory Muffins with Maple and Coconut
Getting ready to bake these beauties is half the fun! When I gather my ingredients, I always make sure everything is at room temperature, especially the eggs. It just helps everything blend so much smoother, which is crucial for getting that soft texture in our Good Morning Muffins. We are using real ingredients here—no weird shortcuts—because that’s how we guarantee these are the Best Morning Muffins around!
I love that this recipe is a powerhouse of texture and flavor. The combination of maple syrup and applesauce keeps the sweetness balanced and moist, which is what makes these great for meal prep. Remember, the quality of your spices matters here; use fresh cinnamon if you can!
| Dry Ingredients | Wet Ingredients |
|---|---|
| 2 cups all-purpose flour | 1 cup finely grated zucchini (squeezed dry!) |
| 2 tsp baking soda | 1 1/2 cups finely grated carrots |
| 1 1/2 tsp cinnamon | 1/2 cup unsweetened applesauce |
| 1/2 tsp salt | 1/2 cup pure maple syrup |
| 1/2 cup shredded coconut | 3 large eggs |
| 1/2 cup chopped walnuts | 1/2 cup avocado or vegetable oil |
| 3/4 cup granulated sugar | 1 tsp vanilla extract |
Essential Components for Your Morning Muffins
We keep the dry ingredients separate from the wet, which is key. In the first bowl, we’re whisking together the flour, baking soda, salt, that warm cinnamon, the coconut, walnuts, and the sugar. Make sure you really whisk that baking soda in well so you don’t get any bitter pockets later! The grated zucchini and carrots get tossed directly into this dry mix first. This little trick coats the wet produce in flour, stopping them from sinking to the bottom of the batter later on.
Ingredient Notes and Substitutions for Morning Glory Muffin Recipes
Now, listen up, because this is non-negotiable for tender Morning Glory Muffins: you absolutely must squeeze the moisture out of that zucchini. I use a clean tea towel and just wring it out over the sink like I mean it! If you skip this, your muffins will be dense and gummy. For the oil, I love using avocado oil because it’s neutral, but if you’re out, melted coconut oil works beautifully and adds a lovely flavor note to the Morning Muffins.
If you wanted to make these slightly more accessible for everyone, you could swap the all-purpose flour for a good quality 1-to-1 gluten-free blend. Just make sure the blend you choose already contains xanthan gum so you don’t lose that essential structure we need for a great Harvest Muffin Recipe.
Equipment Needed for Baking Morning Glory Muffins with Maple and Coconut
You don’t need a ton of fancy gear for these, which is why I love them for quick mornings! Make sure you have two standard 12-cup muffin tins ready to go. You’ll also need paper liners—don’t skip those! Grab a large mixing bowl for the dry stuff and a medium one for the wet ingredients. Oh, and a box grater for those carrots and zucchini, plus a clean kitchen towel for squeezing!
Step-by-Step Instructions for Perfect Morning Glory Muffins with Maple and Coconut
Alright, now that we have all our beautiful components laid out, it’s time to put this whole operation together. Baking these Morning Muffins is really just two separate mixing jobs followed by a gentle fold. If you follow these steps exactly, you’ll get those high, domed tops that look so professional!
Preparing the Pan and Produce
First things first: get that oven cranked up! You want to preheat it to 350 degrees Fahrenheit. While it’s heating, get those muffin pans ready. I like to use paper liners for easy cleanup—it’s just worth the extra step. You should be able to get 18 muffins out of this recipe, so line both of your standard pans.
Next up is that crucial zucchini step we talked about. Take your finely grated zucchini and put it right in the middle of a clean, dry kitchen towel. Now, twist that towel over the sink and squeeze with all your might! Seriously, get as much water out as you possibly can. Excess water is the enemy of a good rise, so don’t be shy here. Set that dry zucchini aside; it’s ready for action.
Combining Dry and Wet Mixtures for Good Morning Muffins
Time to bring in the big bowl! Whisk together all your dry ingredients: the flour, baking soda, cinnamon, salt, coconut, walnuts, and sugar. You need to get this uniform before the next step. Once it’s whisked, toss in your dry grated carrots and that squeezed zucchini. Stir this around gently until everything is lightly coated in the flour mixture. This prevents them from clumping at the bottom later.
In your separate, medium bowl, we’re mixing the wet stuff. Whisk the applesauce, the glorious maple syrup, the three eggs, your oil, and the vanilla extract until it looks nice and smooth. It should be a uniform color. Now, pour all those wet ingredients right into the big bowl with the dry stuff.
Here’s the most important part of the entire recipe: stirring! You only want to stir until the streaks of flour *just* disappear. I mean it! If you see a few little lumps, that’s fine. If you overmix, you develop the gluten, and suddenly your soft, healthy Morning Glory Muffins turn into tough little hockey pucks. Stop mixing the second it looks combined—that’s the secret to a tender crumb.
Baking and Cooling Your Harvest Muffin Recipe
Once you’ve gently stirred, divide that batter evenly among your 18 prepared cups. They should be about three-quarters full—this gives them room to dome beautifully. Pop them into that 350-degree oven. They generally need between 22 and 28 minutes to bake.
You’ll know they are done when the tops look set, and when you insert a toothpick into the center, it should come out with just a few moist crumbs clinging to it—not wet batter, but not completely dry either! Once they look done, pull them out. Let them hang out in the hot pan for about 7 minutes. This short cooling period helps them firm up so they don’t break when you move them. Then, transfer them to a wire rack to cool completely. If you’re planning on freezing them, let them cool all the way down first!
Tips for Success with Your Morning Muffins Healthy Baking
If you want these to truly live up to being the Best Morning Muffins, a few small habits make a huge difference. My first big tip is about the zucchini again—I know I keep harping on it, but seriously, wring it out until your hands hurt! That prevents the dreaded dense center that ruins so many Morning Muffins Healthy recipes.
Secondly, when you are combining the wet and dry mixtures, use a spatula and fold gently. Think of it like tucking a blanket in, not aggressively mixing clothes in a washing machine. Overmixing is the one thing guaranteed to make these hearty muffins tough instead of tender. Stop stirring the second you don’t see any more dry flour streaks.
Also, don’t be tempted to open the oven door too early! Before the 20-minute mark, keep it shut. A blast of cold air too soon will make your beautiful domed tops collapse into sad little craters. Patience is key for a perfect rise in these Morning Glory Muffins.
Finally, I always grate my carrots and zucchini right before I use them. The pre-shredded stuff is just too dry, and fresh produce releases the perfect amount of natural moisture we need for that soft bite.
Serving Suggestions for Morning Glory Muffins with Maple and Coconut
These muffins are fantastic all on their own since they are so hearty, but if you’re serving them up for a cozy weekend brunch, you can dress them up a little! Since we are leaning into that warm, harvest feel, I love serving them slightly warm. They pair perfectly with a smear of good quality salted butter—the salt just cuts through the sweetness of the maple beautifully.
For a full Fall Breakfast Muffins spread, try serving a few alongside some plain Greek yogurt mixed with a dash of vanilla. The tanginess is a great contrast to the warm cinnamon and coconut. They are already packed with everything you need, so they don’t require much fuss!
Storing Your Make-Ahead Morning Glory Muffins with Maple and Coconut
One of the best things about these Morning Glory Muffins is that they are designed to be made ahead! You can bake a huge batch on Sunday, and you’re set for several weekday breakfasts. You must let them cool completely on the rack before storing them, otherwise, you trap moisture and they get soggy fast. Don’t ever put warm muffins into an airtight container—that’s a recipe for disaster!
For short-term storage, just an airtight container on the counter works great for about three or four days. If you’re planning on keeping them longer, the freezer is your best friend. Wrap them individually in plastic wrap first, then tuck them into a freezer-safe bag. They keep beautifully for up to three months!
When you want one, just pull it out of the freezer and let it thaw on the counter for about 30 minutes. If you’re in a rush, you can microwave it for about 10 to 15 seconds. They reheat so nicely and taste almost bakery-fresh again!
| Storage Method | Duration | Notes |
|---|---|---|
| Countertop (Airtight Container) | 3–4 Days | Ensure they are fully cooled first. |
| Freezer (Wrapped Individually) | Up to 3 Months | Wrap tightly to prevent freezer burn. |
Frequently Asked Questions About Morning Glory Banana Carrot Muffins
I get so many questions about these Morning Glory Muffins! People always want to know how flexible the recipe is. Here are a few things I hear most often about making the best Morning Muffins.
Q1. Can I leave out the zucchini or substitute it with something else?
You absolutely can leave out the zucchini, but you really should try to replace that volume with something else if you want the texture to stay soft. If you skip the zucchini, consider adding another half cup of grated carrots or even grated apple. Just remember, if you use apple, you might need to squeeze out some of the liquid, just like with the Zucchini Morning Glory Muffins!
Q2. Are these muffins too sweet for a healthy breakfast?
Not at all! I designed this recipe to be subtly sweet. We use maple syrup and granulated sugar, but the bulk of the muffin is made up of vegetables—carrots and zucchini—plus healthy fats from the walnuts and oil. They provide sustained energy, making them perfect for a Morning Muffins Healthy start without the sugar crash.
Q3. Can I make these without nuts?
Of course! If you have allergies or just don’t like walnuts, you can easily omit them. If you want to keep some crunch, try substituting the walnuts with pumpkin seeds or sunflower seeds. They toast up beautifully in the oven and still give you that great texture contrast in your Morning Glory Muffins.
Q4. Why did my muffins sink in the middle?
Nine times out of ten, sinking means one of two things happened. Either you opened the oven door too early while they were setting up, or you didn’t squeeze enough water out of that zucchini! Make sure your baking soda is fresh, too, and that you didn’t overmix the batter!
Share Your Experience with Morning Glory Muffins with Maple and Coconut
Now it’s your turn to bring these amazing Morning Glory Muffins into your kitchen! I truly hope they bring a little bit of warmth and ease to your busy mornings. Once you’ve tried this recipe, I’d love to hear what you think. You can always follow us on Facebook for more updates!
Please take a moment to leave a quick rating below and share any tweaks you made in the comments. Seeing your happy feedback really makes my day! You can also find us on Pinterest for more inspiration.
Print
Amazing 18 Morning Glory Muffins with Maple
- Total Time: 45 minutes
- Yield: 18 muffins
- Diet: Vegetarian
Description
Hearty morning glory muffins packed with carrots, zucchini, coconut, and walnuts. A wholesome make ahead breakfast that is soft, lightly sweet, and warmly spiced.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 and one half teaspoons ground cinnamon
- 1 half teaspoon kosher salt
- 1 half cup unsweetened shredded coconut
- 1 half cup chopped walnuts
- 3 quarters cup granulated sugar
- 1 cup finely grated zucchini squeezed dry
- 1 and one half cups finely grated carrots
- 1 half cup unsweetened applesauce
- 1 half cup pure maple syrup
- 3 large eggs
- 1 half cup avocado oil or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two standard muffin pans with paper liners to make 18 muffins.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, shredded coconut, walnuts, and sugar until evenly combined.
- Stir in the grated zucchini and carrots to coat them lightly in the dry mixture.
- In a separate bowl, whisk together the applesauce, maple syrup, eggs, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 22 to 28 minutes until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 7 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to squeeze excess moisture from the zucchini so the muffins bake up tender instead of dense.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
