Morning Glory Muffins
45 minutes - 12 servings
These muffins make a terrific "grab and go" lunch for the kids, packed with wholesome ingredients and prepared in only 20 minutes.
Let’s get started!
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 separate 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, it 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. Serve warm or store in an airtight container for up to 3 days.
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