The Best Morning Glory Muffins to Start Your Day

There’s nothing quite like starting my day with a warm, delightful Morning Glory Muffin. Bursting with flavor and texture, these muffins are my go-to breakfast treat that never fails to brighten my morning!

Classic Morning Glory Muffins

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• 1/2 cup crushed pineapple, drained
• 1/2 cup unsweetened coconut flakes
• 1/2 cup chopped walnuts or pecans
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the carrots, zucchini, pineapple, coconut, and nuts.
4. In a separate bowl, beat the eggs and then mix in the oil and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the fruit and vegetable mixture.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

Servings

This recipe makes about 12 muffins.

Nutrition Info

Calories: 200 per muffin
Fat: 10g
Carbohydrates: 30g
Protein: 3g

Gluten-Free Morning Glory Muffins

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup shredded carrots
• 1/2 cup shredded zucchini
• 1/2 cup crushed pineapple, drained
• 1/2 cup unsweetened coconut flakes
• 1/2 cup chopped walnuts or pecans
• 2 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the carrots, zucchini, pineapple, coconut, and nuts.
4. In a separate bowl, whisk the eggs and then stir in the melted coconut oil and vanilla.
5. Combine the wet and dry ingredients, mixing until just blended, then fold in the fruit and vegetable mixture.
6. Fill each muffin cup about 3/4 full with the batter.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack.

Servings

This recipe yields approximately 12 muffins.

Nutrition Info

Calories: 210 per muffin
Fat: 11g
Carbohydrates: 32g
Protein: 3g

Final Thoughts

These Morning Glory Muffins have become a staple in my kitchen, and I hope they’ll bring as much joy to your mornings as they do to mine. Whether you opt for the classic or the gluten-free version, I guarantee they’ll make your breakfast a little brighter!