These Morning Glory Muffins are one of my favorite wholesome baked treats because they are loaded with fresh fruits, vegetables, nuts, and warm spices. I enjoy how each bite is soft, moist, and naturally flavorful, making these muffins perfect for breakfast, an afternoon snack, or even a quick grab-and-go treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini
1 cup grated carrot
3/4 cup raisins (optional)
1 Granny Smith apple, peeled and grated
1/2 cup shredded coconut
1/2 cup chopped pecans
3 large eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 teaspoons vanilla extract
Directions
I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, I whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt.
Then I stir in the grated zucchini, grated carrot, grated apple, raisins if I am using them, shredded coconut, and chopped pecans until everything is evenly distributed.
In a separate bowl, I whisk together the eggs, applesauce, vegetable oil, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined, making sure not to overmix the batter.
I fill each muffin cup almost to the top with batter.
Next I bake the muffins for 30 to 35 minutes for standard muffins or 16 to 18 minutes for mini muffins, until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 16 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 255 kcal per muffin
Variations
I sometimes swap the pecans for walnuts to add a different nutty flavor. When I want extra sweetness, I replace the raisins with dried cranberries or chopped dates. I also like adding a pinch of ground nutmeg or ginger for more warm spice. If I prefer a lighter muffin, I replace part of the vegetable oil with extra applesauce. For a heartier texture, I occasionally mix in sunflower seeds or pumpkin seeds.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 3 days. If I want them to stay fresh longer, I refrigerate them for up to 1 week. For long-term storage, I freeze the muffins in a freezer-safe container or bag for up to 3 months. When I am ready to enjoy one, I thaw it at room temperature or warm it in the microwave for about 20 to 30 seconds until soft and warm.
FAQs
Can I make these muffins without raisins?
Yes. I simply leave the raisins out if I prefer a less sweet muffin, and the recipe still turns out delicious.
Can I use only all-purpose flour?
Yes. I can replace the whole wheat flour with an equal amount of all-purpose flour for a lighter texture.
Do I need to peel the zucchini?
No. I leave the skin on because it is tender, nutritious, and blends into the batter while baking.
Can I freeze these muffins?
Yes. I let the muffins cool completely before freezing them in an airtight container for up to 3 months.
How do I know when the muffins are done?
I insert a toothpick into the center of a muffin, and if it comes out clean or with just a few moist crumbs, I know they are ready.
Conclusion
I always enjoy making these Morning Glory Muffins because they are wholesome, flavorful, and incredibly easy to prepare. The combination of fresh fruits, vegetables, warm spices, and crunchy nuts creates muffins that are moist, satisfying, and perfect for breakfast, snacks, or sharing with family and friends. I find that they store beautifully, making them an excellent make-ahead treat that I can enjoy throughout the week.
📖 Recipe:
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Morning Glory Muffins
- Total Time: 40 minutes
- Yield: 16 muffins
- Diet: Vegetarian
Description
These wholesome Morning Glory Muffins are packed with fresh fruits, vegetables, warm spices, and crunchy nuts for a moist and flavorful treat. They’re perfect for breakfast, snacks, or make-ahead meal prep.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini
1 cup grated carrot
1 Granny Smith apple, peeled and grated
3/4 cup raisins (optional)
1/2 cup shredded coconut
1/2 cup chopped pecans
3 large eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt.
- Stir in the grated zucchini, grated carrot, grated apple, raisins (if using), shredded coconut, and chopped pecans until evenly combined.
- In a separate bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Fill each muffin cup almost to the top with batter.
- Bake for 30 to 35 minutes for standard muffins or 16 to 18 minutes for mini muffins, until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Swap pecans for walnuts if desired.
Replace raisins with dried cranberries or chopped dates for a different flavor.
Add a pinch of ground nutmeg or ginger for extra warmth.
Replace part of the vegetable oil with additional applesauce for a lighter muffin.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Warm frozen or refrigerated muffins in the microwave for 20 to 30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255 kcal
- Sugar: 20 g
- Sodium: 270 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
