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Morning Glory Muffins

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Deliciously moist muffins bursting with carrots, zucchini, coconut, and walnuts, perfect for breakfast or snacks.

Ingredients

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  • 3/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened coconut (shredded)
  • 1/2 cup walnuts (chopped)
  • 1 cup zucchini (grated and wrung out)
  • 2 cups carrot (grated)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1/2 cup avocado oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F and line muffin tins with paper liners.
  2. Whisk together the sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until well mixed.
  3. Fold in the grated zucchini and carrots, ensuring an even distribution throughout.
  4. Make a well in the center of the dry mixture. Add in the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
  5. Whisk the wet ingredients thoroughly. Using a rubber spatula, gently combine wet and dry ingredients until just combined.
  6. Scoop the batter into the muffin tins, filling each about two-thirds full.
  7. Bake for 25-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool in the pan for about 7 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave for 20-30 seconds.

Nutrition

Find it online: https://www.topchoicerecipes.com/morning-glory-muffins/