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    Home » Snacks » Morning Glory Muffins Recipe

    August 16, 2021

    Morning Glory Muffins Recipe

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    Loaded with wholesome ingredients, Morning Glory Muffins are a terrific way to start the day and are one of the best ways to celebrate life’s little journeys! They are a super “grab and go” snack for kids, and are perfect for sharing with neighbors, teachers, friends, or anyone who loves a sweet treat.

    Morning Glory Muffins are the perfect way to kick off the school year. There’s something special about this time of year when the kids are getting back to a routine of studies and activities, and in my house, that calls for celebration.

    These muffins are loaded with carrots, coconut, walnuts, apple, and zucchini along with just the right amount of spice. They are moist and tender and are so easy to make that you don’t even need a mixer.

    Make This Recipe For…

    • Grab-and-go Breakfasts
    • School Lunches
    • Movie Night Snacks
    • National Muffin Day
    • Road Trip Snacks
    • Teacher Appreciation Gifts
    • Edible Gifts for Neighbors
    • Get Well Soon Muffin Basket
    Ingredients for Morning Glory Muffins

    Ingredients For Morning Glory Muffins

    Don’t let the list of ingredients scare you! It may seem long but really, most of the ingredients are pantry staples.

    • Flour
    • Cinnamon
    • Baking Soda
    • Salt
    • Shredded Sweetened Coconut
    • Shredded Zucchini
    • Shredded Carrot
    • Shredded Apple
    • Walnuts
    • Eggs
    • Vegetable Oil
    • Vanilla
    Morning Glory Muffins dough and then scooped for muffin tins.,

    How To Make This Recipe

    This is a recipe that’s so simple to make. Start by adding all the dry ingredients to a bowl and whisking them together. Add all the wet ingredients to a second bowl and stir. Add the wet to the dry, stir to incorporate, scoop into a muffin pan lined with paper cups, and bake. That’s it!

    Equipment Needed

    You don’t need any special equipment to make Morning Glory Muffins. I use a box grater to shred the zucchini, carrots, and apples. You can also use a food processor if you have one.

    Muffin Pan filled with liners and Morning Glory Muffin dough.

    How To Store Morning Glory Muffins

    After baking, the muffins can be stored in an airtight container or on a covered cake pate for up to 3 days.

    Can You Freeze This Recipe?

    Yes, you can! Morning Glory Muffins freeze beautifully. Just bake them, let them cool then wrap them individually (that’s what I like to do) or place them in a ziplock bag. Store in the freezer for up to 2 months.

    Morning Glory Muffins cooling on a wire rack.

    Variations For This Recipe

    There are a few things you can change in this recipe, and it will still turn out great.

    • Substitute pecans for the walnuts.
    • You can leave the zucchini out all together if you like.
    • Add-in raisins or dried cranberries.
    • Replace the oil with applesauce or apple butter.
    Morning Glory Muffin cut in half with melted butter.

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      Morning Glory Muffin Recipe

      Loaded with wholesome ingredients, Morning Glory Muffins are a terrific way to start the day and are one of the best ways to celebrate life's little journeys! They are a super "grab and go" snack for kids, and are perfect for sharing with neighbors, teachers, friends, or anyone who loves a sweet treat.
      Print Recipe Pin Recipe
      Prep Time 20 mins
      Cook Time 25 mins
      Total Time 45 mins
      Course Breakfast, Snack
      Cuisine American
      Servings 12 muffins

      Equipment

      • Mixing Bowls
      • Box Grater
      • Muffin Pan

      Ingredients
        

      • 3/4 cup sugar
      • 2-1/4 cup all-purpose flour
      • 2 teaspoons cinnamon
      • 2 teaspoons baking soda
      • 1/2 cup shredded sweetened coconut
      • 1 cup shredded zucchini, wrung out
      • 2 cups shredded carrot
      • 1 cup shredded apple
      • 3/4 cup chopped walnuts
      • 3 large eggs
      • 1/2 cup vegetable oil
      • 2 teaspoons vanilla

      Instructions
       

      • Heat oven to 350 degrees. Line 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, fill the muffin cups with batter. Place in oven to bake for 20-25 minutes. Test with a toothpick that should come out clean when done.
      • Remove pan from oven and let muffins cool in pan for 5 minutes. Remove muffins and place on a cooking rack to finish cooling.
      Keyword apples, carrots, zucchini
      Tried this recipe?Let us know how it was!
      Pin Recipe

      Filed Under: Breakfast, Breakfast/Brunch, Desserts, Fall, Snack, Snacks, Spring, Summer, Winter Tagged With: breakfast, desserts, snacks

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