Print

Morning Glory Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful and nutritious muffin packed with fruits and vegetables, perfect for breakfast or snacks.

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
  • 3 large eggs
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with cooking spray.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt. Stir well to ensure there are no lumps.
  3. Add the grated ingredients: Gently fold in the grated zucchini, carrot, apple, raisins (if using), chopped pecans, and shredded coconut into the flour mixture. Mix just until combined to avoid overmixing.
  4. Whisk wet ingredients: In a separate bowl, whisk together the eggs, applesauce, oil, and vanilla extract until well combined.
  5. Combine mixtures: Pour the wet ingredients into the flour mixture. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
  6. Fill each muffin cup almost to the top with batter.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Ensure not to overmix the batter to keep the muffins light and fluffy. Check for doneness with a toothpick.

Find it online: https://www.highproteinbox.com/morning-glory-muffins/