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Carrot Zucchini Morning Glory Muffins

Carrot Zucchini Morning Glory Muffins is a scrumptious muffin recipe loaded full of goodies! From shredded carrot and zucchini, to walnuts and raisins, these muffins are delicious from the inside out. Made with coconut oil and sprinkled with cinnamon to reflect the...

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Carrot Zucchini Morning Glory Muffins

Carrot Zucchini Morning Glory Muffins is a scrumptious muffin recipe loaded full of goodies! From shredded carrot and zucchini, to walnuts and raisins, these muffins are delicious from the inside out. Made with coconut oil and sprinkled with cinnamon to reflect the classic morning glory muffin. Perfect for breakfast or brunch!

What is a Morning Glory Muffin?

Not going to lie, I had to do a little research myself to see what all is in these bad boys! I’ve had them before and knew the flavor profile, but had never ventured out to make them at home. It was time to change that!

A morning glory muffin tends to be a cinnamon-spiced muffin batter folded together with shredded carrot, apple and coconut. Then, studded with walnuts, raisins and golden raisins. They are loaded!

For this recipe, I subbed in zucchini for apple and coconut oil for coconut flakes. I only used regular raisins, but you could certainly use golden raisins as well!

Ingredients Needed

Now, it may seem like these Carrot Zucchini Morning Glory Muffins have a daunting, long ingredient list, but don’t fear! Most of the items you probably already have in your cupboards. Remember, we are making muffins packed full to the rim with goodies, so we’ve got to have things to throw in! Here’s what you’ll need:

  • Eggs
  • Coconut oil
  • Vanilla extract
  • Brown sugar
  • Flour
  • Baking soda
  • Cinnamon
  • Salt
  • Shredded carrot
  • Shredded zucchini
  • Chopped walnuts
  • Raisins

You’ll also need a good grater, muffin pan, muffin liners and a large cookie scoop to help you make these muffins effortlessly.

Ways to Make These Muffins Healthier

If you ask me, these are already a pretty darn healthy muffin. I mean, there’s no chocolate in them and veggies instead so….it’s basically a salad haha! Plus, coconut oil is used in place of vegetable oil. That’s a win win for flavor and texture.

But, if you are looking for ways to make these muffins a tad bit more healthy, here’s some ways to do that:

  • Whole wheat flour vs. regular flour
  • Gluten free flour mix vs. regular flour
  • Coconut sugar instead of brown sugar (may result in a more “wet” batter)
  • Add in flax seeds

Whether you are baking these muffins up for a weekend brunch or a weekday breakfast on the go, they are bound to be delicious and nutritious! Plus, they keep very well in an air-tight container or bag once they have cooled. 

Looking for other breakfast recipes? Look here!

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Carrot Zucchini Morning Glory Muffins


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins 1x

Description

Carrot Zucchini Morning Glory Muffins is a scrumptious muffin recipe loaded full of goodies! From shredded carrot and zucchini, to walnuts and raisins, these muffins are delicious from the inside out. Made with coconut oil and sprinkled with cinnamon to reflect the classic morning glory muffin. Perfect for breakfast or brunch!


Ingredients

Scale
  • 3 large eggs
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla extract
  • 1 cup brown sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups shredded carrot
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 375 degrees. In a large bowl, whisk together the eggs, coconut oil and vanilla extract until smooth. Whisk in the brown sugar until clump-free.
  2. Add in the flour, baking soda, cinnamon and salt and use a rubber spatula to gently fold the muffin batter together until combined, being careful to not over-mix. Fold in the carrot, zucchini, walnuts and raisins.
  3. Use a large cookie scoop (about 3 tablespoons worth) to fill a muffin pan lined with liners with the batter until each muffin is roughly 3/4 of the way full.
  4. Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean and the tops are just golden brown. Repeat until all the batter has been used. Allow to cool completely before storing in an air-tight container.

Notes

  • If you don’t have coconut oil on hand, vegetable oil can be used.
  • Whole wheat flour or a gluten free flour mix can be subbed in for the regular flour if desired.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

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