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Morning Glory Muffins

Deliciously fluffy muffins loaded with walnuts and sweet carrots, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 350°F and line muffin tins with paper liners.
  2. In a large bowl, whisk together the sugar, flour, cinnamon, baking soda, salt, coconut, and walnuts until blended.
  3. Toss in the zucchini and carrot, giving it a good stir.
  4. Create a well in the center of the dry mixture and add in the wet ingredients: applesauce, maple syrup, eggs, avocado oil, and vanilla extract.
  5. Whisk them together before gently folding in the dry ingredients with a rubber spatula until just combined.
  6. Scoop the batter into prepared tins and bake for 25-35 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Cool the muffins for about 7 minutes in the pan, then transfer to a cooling rack.

Notes

Store in an airtight container for up to 3 days, or freeze for up to 2 months. For a delightful creaminess, serve with a spread of cream cheese.