My Morning Glory Muffins are a perfect blend of sweet and veggie packed, yummy for breakfast or a snack for kids and adults.
[Recipe Updated 3/18/19]: After being sick for a week and a half, our household is back to the grind… the muffin grind! I’m loading up on healthy freezer muffins and easy make ahead lunch options to ease the daily hassle and prep-times.
This week I’m making a summer favorite even though it’s almost March! Morning Glory Muffins! Loaded with zucchini, carrots and whole wheat, these yummy muffins are an easy way to sneak in veggies at the start of the day.
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 my babies eat. 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 balanced delicious breakfast.
These muffins have a great little streusel topping that makes my kids eat the to first. Haha! Otherwise we love eating them with butter and maybe some honey.
I usually make a batch in the morning and we go through half of them. Then I freeze the rest in a ziploc bag on a cookie sheet. The only annoying thing is some of the crumble falls off when freezing… TRAGEDY 😫
Then when you are ready to eat muffins on a different day, simply take out a few the night before and thaw overnight in a tupperware container. Viola breakfast or snack ready!
If you are looking for a healthy moist and lightly sweetened muffin treat, this is the recipe to try. And feel free to get crazy, add chopped nut or dark chocolate chunks, they only get better and better!
Yields 15 regular sized muffins.
Ingredients
- 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) or canola or vegetable oil
- 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, squeezed
- 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
Instructions
- Preheat oven to 350F. 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 clean kitchen towel, place shredded zucchini in the middle, wrap it and squeeze out moisture. 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. If you plan on storing in the muffins in the freezer, skip the streusel.
- Bake for 18-20 minutes, or until toothpick inserted in the middle of a muffin comes out clean.
Notes
The muffins will keep in an airtight container at room temperature for up to 4 days or freeze wrapped in an airtight container or freezer safe Ziploc bag. Thaw overnight or for a few hours before eating. Since this recipe makes a few more than the 12 regular muffins, you can make a mini-loaf with the remainder of the batter or simply wait for the dozen muffins to finish and make the remainder as muffins. If you plan on storing in the muffins in the freezer, omit the streusel.
Recipe adapted from Two Peas and their Pod.
Originally posted 2020-02-28 12:53:00.
Leah says
By Val says