Morning Glory Muffins

4.75 from 4 votes

Packed full of healthy vegetables, these Morning Glory Muffins are soft, chewy, and are the perfect addition to your morning breakfast or can be enjoyed as a quick snack.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: breakfast, dairy-free, gluten-free, grain-free, snack, vegetarian

Servings: muffins

Calories: 163kcal

Ingredients

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

Instructions

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.

Notes

-This is not my original recipe. This recipe was modified from Organically Addison.

Nutrition