Description
These Morning Glory Zucchini Muffins are a wholesome and delicious breakfast or snack option packed with grated zucchini, carrot, and apple for natural sweetness and moisture. Enhanced with spices like cinnamon and including nuts, raisins, and shredded coconut, these muffins offer a delightful, nutrient-rich treat that is perfect for any time of day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Fruits and Vegetables
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 granny smith apple, peeled and grated
- 3/4 cup raisins (optional)
Other Mix-ins
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Wet Ingredients
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 2 teaspoons vanilla extract
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Prepare muffin tins by lining them with muffin liners or spraying each cup generously with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt. Stir to distribute all ingredients evenly.
- Add Grated Produce and Mix-ins: Stir in the grated zucchini, grated carrot, grated apple, raisins if using, shredded coconut, and chopped pecans into the dry flour mixture. Mix until just combined to ensure the veggies and fruits are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, applesauce, oil, and vanilla extract until smooth and well blended.
- Blend Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tins, filling each cup nearly to the top for nicely sized muffins.
- Bake: Bake in the preheated oven for 30-35 minutes if making regular-sized muffins, or 16-18 minutes for mini-muffins. Muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can omit the raisins if you prefer less sweetness or substitute with chopped dried cranberries.
- Using both all-purpose and whole wheat flours balances texture and flavor with added fiber.
- These muffins freeze well; store cooled muffins in an airtight container or freezer bag for up to 3 months.
- To keep muffins moist, avoid overbaking and check at the minimum time suggested.
- For a nut-free version, omit pecans or substitute with sunflower seeds.