Morning Glory Zucchini, Carrot & Coconut Muffins

Wholesome Morning Glory Muffins packed with zucchini, carrots, apple, and coconut—perfect for breakfast, snacks, or meal prep!

When it comes to a healthy breakfast or a midday snack, few things can compete with the comfort of a freshly baked muffin. This muffin recipe is a delightful fusion of wholesome ingredients and natural sweetness. Packed with fruits, veggies, and superfoods, these muffins are not only delicious but also nourishing, making them a great addition to your recipe repertoire. Whether you’re looking for a treat to pair with your morning coffee or a snack to keep your energy levels up, these muffins have you covered.

What sets this recipe apart is its balance of flavors and textures. The shredded zucchini and carrots add moisture and a touch of sweetness, while the pecans and coconut lend a delightful crunch. Meanwhile, the raisins and apple provide bursts of fruity flavor, complemented by the warm spiciness of cinnamon. With a blend of nutrient-dense ingredients and no added sugars, these muffins are as satisfying as they are wholesome. Your whole family is guaranteed to love these delicious muffins.

Why You’ll Love This Recipe

There’s so much to adore about these Morning Glory Zucchini, Carrot & Coconut Muffins. First and foremost, they’re a healthier alternative to traditional muffins, made with naturally sweet ingredients like applesauce and maple syrup. These muffins are a great way to sneak vegetables into your diet without compromising on flavor.

Another reason to love this recipe is its versatility. You can enjoy these muffins as a quick grab-and-go breakfast, a lunchbox addition, or a post-workout snack. They’re also freezer-friendly, making them perfect for meal prepping. Plus, they’re simple to make—no advanced baking skills required!

A Breakdown of the Ingredients in these Healthy Zucchini Carrot Muffins

Flour: Provides the structure for the muffins. You can use all-purpose or substitute with whole wheat for added fiber.
Eggs: Act as a binder, helping the ingredients come together and providing a fluffy texture.
Unsweetened Applesauce: Adds natural sweetness and keeps the muffins moist without the need for excessive oil.
Carrots & Zucchini: Both add moisture and a subtle sweetness, while packing in a dose of vitamins and fiber.
Pure Maple Syrup: A natural sweetener that pairs beautifully with the spices and other ingredients.
Shredded Coconut: Brings a hint of tropical flavor and texture.
Raisins: Add little bursts of sweetness to every bite.
Vanilla Extract: Enhances the overall flavor profile.
Salt & Baking Powder: Essential for balance and leavening, ensuring the muffins rise perfectly.
Cinnamon: Adds warmth and spice, tying all the flavors together.
Apple: Contributes additional sweetness and moisture.
Pecans: Add a nutty crunch and a dose of healthy fats.
Hemp Hearts: Boost the nutritional value with protein, omega-3 fatty acids, and fiber.

How to Make Morning Glory Muffins

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Mix Wet Ingredients: In a stand mixer, beat together the eggs, maple syrup, vanilla extract, salt, and applesauce until smooth.
Incorporate Dry Ingredients: In a large bowl, combine flour, baking powder, and cinnamon. Gradually add the flour mixture to the wet mixture. Mix until just combined.
Fold in Add-Ins: Gently fold in the shredded carrots, zucchini, apple, coconut, raisins, pecans, and hemp hearts with a rubber spatula. Be careful not to over mix.
Portion the Batter: Divide the batter evenly among the prepared muffin cups.

Bake: Place in the oven and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

How to Store the Muffins

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Extend their freshness by keeping them in the fridge for up to a week.
Freezer: For longer storage, wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw overnight in the fridge or warm them up in the microwave.

Tips for Making the Best Zucchini Muffins

Don’t Over mix: Over mixing the batter can lead to dense muffins. Mix until just combined for a tender texture.
Use Fresh Ingredients: Opt for fresh carrots, zucchini, and apples for the best flavor and texture.
Measure Accurately: Baking is a science, so ensure your measurements are precise, especially for the dry ingredients.
Customize to Your Liking: Feel free to swap pecans for walnuts, use dried cranberries instead of raisins, or add a sprinkle of oats on top for extra texture.
Test for Doneness: Always check your muffins with a toothpick to ensure they’re fully baked.
Get rid of excess liquid: Your shredded veggies will likely produce moisture. Squeeze out as much liquid as possible before incorporating the zucchini and carrots into the recipe.

With their irresistible flavor and nourishing ingredients, these Morning Glory Zucchini, Carrot & Coconut Muffins are sure to become a favorite in your home. Whether you’re baking for yourself, your family, or a special occasion, this recipe is guaranteed to impress. Give it a try, and let the magic of wholesome baking brighten your day!

FAQs

Can I make these muffins gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free baking blend. Ensure your baking powder and other ingredients are also gluten-free.

How can I make these vegan?

To make vegan Morning Glory Muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your maple syrup and other ingredients are vegan-friendly.

Can I skip the raisins?

Sure! If you’re not a fan of raisins, try substituting them with dried cranberries or chopped dates, or leave them out entirely.

What can I use instead of pecans?

If you’re allergic to nuts or don’t have pecans on hand, you can use sunflower seeds, pumpkin seeds, or simply omit them.

Can I use honey instead of maple syrup?

Absolutely! Honey works well as a substitute for maple syrup. However, it might slightly alter the flavor profile.