Muffins. They are pretty much amazing! Simple, sweet, and packed with healthy veggies. Crazy right? I love them, the hubs loves and my kid ADORES them. My Morning Glory Muffins make for a glorious breakfast and snack
I try to be mindful of what I eat and what baby Poppy eats. Which is the reason, I love these muffins.
Healthy and sweet. Tasty and filling. Simple to make and nutrient packed. Adult and kid friendly. Basically FABULOUS!
Why are they called Morning Glory? Because they pack everything you need for a glorious start to the morning. Veggies, natural sweetness, fruit and whole wheat. A pretty perfect balance if you ask me.
With a sweet buttery streusel topping and a soft muffin on the inside, jeez these little guys are addicting. I love eating them with either butter or peanut butter. And baby loves them plain or with butter.
I normally make them on the weekend and then freeze them wrapped individually in plastic wrap. That way all I have to do is pop one out of the freezer and let thaw for 30 minutes, or I pop it in the microwave for 30 seconds. Viola breakfast or snack done!
Why not make yourself and your little ones a yummy wholesome treat? I promise your whole family will dig these.
Morning Glory Muffins
Makes 15 muffins.
Notes: The muffins will keep in an airtight container at room temperature for up to 4 days or freeze wrapped in plastic wrap and then placed in a freezer safe Ziploc bag. Thaw or microwave for 30 secs when you want to eat them.
- 2 1/4 cups whole wheat flour
- 2/3 cup sugar
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 cup coconut oil, melted
- 1/2 cup natural unsweetened apple sauce (1 little cup)
- 3 large eggs
- 3/4 cup or 6-ounce crushed pineapple
- 3/4 cup carrots, shredded (2-3 carrots)
- 3/4 cup zucchini, shredded
- 2 tablespoons all-purpose flour
- 2 tablespoons white whole wheat flour
- 2 tablespoons light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, melted
Preheat oven to 350. Grease a muffin tin or line with muffin liners.
In a small dish, stir together all of the streusel ingredients: flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
With an electric mixer, beat the oil, eggs, applesauce and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots and zucchini. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle streusel on all muffins.
Bake for 18-20 minutes, or until toothpick inserted in the middle of a muffin comes out clean.
Happy muffin snacking!