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