Carrot Zucchini Morning Glory Muffins

Carrot Zucchini Morning Glory Muffins are loaded full of delicious goodness.

These muffins are packed with shredded carrots, zucchini, walnuts, and raisins. Coconut oil keeps them moist, while cinnamon adds a comforting aroma and flavor.

Though the ingredients may appear odd, they come together to form an irresistible muffin.

Carrot Zucchini Morning Glory Muffins are loaded full of delicious goodness.

These muffins are packed with shredded carrots, zucchini, walnuts, and raisins. Coconut oil keeps them moist, while cinnamon adds a comforting aroma and flavor.

Though the ingredients may appear odd, they come together to form an irresistible muffin.

Perfect for breakfast or brunch. (Or a midnight snack.)

Carrot Zucchini Morning Glory Muffins

Carrot Zucchini Morning Glory Muffins are loaded full of delicious goodness. 

These muffins are packed with shredded carrots, zucchini, walnuts, and raisins. Coconut oil keeps them moist, while cinnamon adds a comforting aroma and flavor.

Though the ingredients may appear odd, they come together to form an irresistible muffin.

Perfect for breakfast or brunch. (Or a midnight snack.)

Why KJ Loves

Carrot Zucchini Morning Glory Muffins

I love how flavorful and moist these muffins are! They are packed full of so many goodies and make the perfect breakfast or snack. 

What is a Morning Glory Muffin?

Not going to lie, I had to do a little research myself to see what is in these bad boys! 

I had eaten them before and knew the flavor profile but had never made them at home. It was time to change that!

First, some morning glory muffins history: Morning glory muffins were invented in the 1970s by Pam McKinstry. She owned a cafe called “Morning Glory Café” — thus the muffin’s name. It spread in popularity after the recipe was published in the 1980s. 

A morning glory muffin is a cinnamon-spiced muffin batter folded together with shredded carrot, apple, and coconut. Then, it’s studded with chopped nuts and golden raisins. They are seriously loaded!

I subbed in zucchini for apples and coconut oil for coconut flakes for this recipe. I only used regular raisins, but you could also use golden raisins!

This is a forgiving muffin recipe — there are tons of variations with swapped ingredients.

shredded carrot and zucchini

Morning Glory Muffin Ingredients

Now, it may seem like these carrot zucchini morning glory muffins have a daunting, long ingredient list.

But don’t fear! You probably have a majority of the ingredients in your cupboards. 

Remember, we are making muffins packed with goodies. This is a maximalist muffin! Here’s what you’ll need:

Baking essentials

Flour, baking soda, brown sugar, cinnamon, salt, and vanilla extract

Eggs

Some people use ground flax and water as a substitute. I haven’t tried it, but I’ve heard of others having great results! 

Coconut oil

Measure your coconut oil after it has been melted. If you prefer vegetable oil or butter, you can sub those in.

Grated carrot

To make things quicker, you can always use your food processor. Just don’t use matchsticks — they’ll be too thick!

Grated zucchini

If you want to go the traditional route and use grated apple instead, go for it. You can also grate this in your food processor to speed things up. 

Chopped walnuts

You could also substitute chopped pecans or pistachios

Raisins

I used regular raisins, but you could use golden raisins or dried cranberries instead.

carrot zucchini muffin mix scooped in muffin tins

Recipe Variations

Gluten-Free Morning Glory Muffins

To make these morning glory muffins gluten-free, use a gluten-free flour mix.

Whole Wheat Morning Glory Muffins

For best results, use equal parts whole wheat flour and regular, all-purpose flour. You can go with all whole wheat flour if you want, but they’ll taste extra “healthy!”

Are these muffins healthy? 

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.

To make the muffins healthier, you can use an equal mix of whole wheat flour and regular flour. 

You could also substitute coconut sugar for brown sugar or add flax seeds for a little extra fiber.

How To Make Morning Glory Muffins

1

Whisk.

In a large bowl, whisk together the eggs, coconut oil, and vanilla extract until smooth. Whisk in the brown sugar until clump-free.

2

Fold.

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 not to over-mix. Fold in the carrot, zucchini, walnuts, and raisins.

3

Fill.

Use a large cookie scoop (about 3 tablespoons worth) to fill a muffin pan with liners until each muffin is roughly 3/4 of the way full.

4

Bake! 

Bake until a toothpick inserted into the middle of a muffin comes out clean and the tops are just golden brown. 

Allow to cool completely before storing in an air-tight container or bag.

You can enjoy these muffins with butter. But honestly, they taste amazing plain — perfect for on-the-go! 

5

Wash the dishes. How sad.

carrot zucchini muffins cooked and cut down the middle
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Carrot Zucchini Morning Glory Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (30 votes, average: 3.83 out of 5)

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3.8 from 30 reviews

  • Author: KJ & Company - Kate Poskochil
  • 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.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

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2 Comments

  1. Jennifer

    I’ve made these several times and they come out perfect every time.

    Reply
  2. Jennifer

    I’ve made these several times and they come out perfect every time. These are one of my go to muffin recipes.

    Reply

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