Morning Glory Muffins are packed full of healthy vegetables, omega-3 rich seeds and are naturally sweetened with a touch of coconut sugar and applesauce. They come together in just a few minutes and are sure to be a hit at your breakfast table.
Unlike other morning glory muffins, these muffins are actually healthy! Other recipes add vegetables like carrots and zucchini but then offset the healthiness with a bunch of sugar. I added a touch of coconut sugar and applesauce to sweeten these muffins naturally. If you prefer, you can omit the coconut sugar completely.
This is not my original recipe. I modified it from Organically Addison. The majority of Paleo-compliant muffins contain almond flour. Since I steer clear of almonds due to my rheumatoid arthritis, I changed the recipe to be nut-free. There are also some arguments that individuals who are nut-free should not consume seeds. My recipe does contain pumpkin seeds and if you feel better leaving them out, go ahead. Omitting the pumpkin seeds will not change the results of the muffins.
How to make this recipe
- The first step in making these Healthy Morning Glory Muffins is to shred the zucchini and carrots. You can either grate the vegetables with a cheese grater or shred it in a food processor. Once they vegetables are grated, set aside.
- Combine the coconut flour, tapioca starch, coconut sugar, baking soda, ground cinnamon, shredded coconut, pumpkin seeds, and raisins to a medium sized bowl and mix. I like to use a whisk to ensure everything is mixed well.
- To a smaller sized bowl, combine the grated zucchini, grated carrots, coconut oil, applesauce, eggs, and vanilla extract and mix well. Add the wet ingredients to the dry ingredients and fold until combined.
- Scoop out ¼ cup of the muffin batter and place in a muffin paper. Continue filling all the muffin papers with the muffin batter. Place the muffin tin in a preheated 350 degree oven and abke for about 25 minutes.
- Once abked, remove from the oven and allow to cool before enjoying.
What equipment you'll need to make this recipe
- Muffin tin
- Muffin papers
- Food processor or cheese grater
- Mixing bowls
- Measuring cups and measuring spoons
How to store
I recommend storing the Morning Glory Muffins in an airtight container on the counter for 3 days. They will last up to 4 days if they are stored in the refrigerator.
If you are making a double batch and want to freeze some, allow the muffins to cool completely, then place them in a large plastic bag and place them in the freezer. They will last about three months in the freezer. To thaw, remove as many as you want from the freezer and allow them to come to room temperature before enjoying.
Morning Glory Muffins
- ¼ cup coconut flour
- ½ cup tapioca starch
- ⅓ cup coconut sugar
- 2 tsp baking soda
- 1 tbsp ground cinnamon
- ¼ cup pumpkin seeds, untoasted
- ⅔ cup unsweetened coconut flakes
- ½ cup raisins
- ½ cup grated zucchini
- ½ cup grated carrots
- ¼ cup coconut oil, melted
- 3 large eggs, room temperature
- ½ cup applesauce cinnamon or original
- 1 tsp vanilla
- Using a cheese grater or food processor, grate the zucchini and set aside. Peel the carrots and grate with a cheese grater or food processor and set aside.
- Preheat the oven to 350 degrees and line a muffin pan with muffin papers. Combine the coconut flour, tapioca starch, coconut sugar, baking soda, cinnamon, raisins, pumpkin seeds, and coconut flakes in a medium-sized bowl. Using a whisk, mix throughly. Set aside.
- Combine the grated zucchini, grated carrots, coconut oil, eggs, applesauce, and vanilla and mix well. Add the wet ingredients to the dry ingredients and fold. Using a ¼ cup measuring cup, scoop out some of the muffin batter into and place in a muffin paper. Continue with the rest of the batter.
- Place the muffins in the oven and bake for about 25 minutes. The muffins are baked when they gently bounce back when touched with a finger. Remove the muffins from the oven and allow to cool completely before enjoying.
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