Morning Glory Zucchini Carrot Muffins
Wonderful morning glory zucchini carrot muffins that are naturally sweetened with pure maple syrup and filled with delicious mix-ins like coconut, raisins, and nuts. These healthy zucchini carrot muffins make the best freezer-friendly breakfast or snack that's great for kids!
Servings 10 muffins
Calories 328cal
Ingredients
- For the wet ingredients:
- 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 cup (100g) shredded carrot (from 2 medium to large carrots)
- ⅓ cup (83g) unsweetened applesauce (or sub 1 ripe mashed banana)
- ½ cup (156g) pure maple syrup
- 2 eggs
- ⅓ cup (75g) coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 cup (95g) oat flour (I used store bought oat flour)
- ¾ cup (90g) all purpose flour (or all purpose GF flour)
- ½ cup (43g) shredded unsweetened coconut (not the large flakes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- For the mix-ins:
- ⅓ cup (37g) chopped walnuts (or pecans)
- ⅓ cup (53g) chopped Medjool dates or raisins
- For topping (optional):
- Rolled oats
- More chopped walnuts
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the liners with nonstick cooking spray to prevent sticking.
- Prep the zucchini: Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
- Mix the wet ingredients: In a large bowl mix together the shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
- Whisk the dry ingredients: In a separate large bowl whisk together the oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts and chopped Medjool dates/raisins.
- Bake: Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
- Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Notes
To swap the coconut oil: use melted butter or melted vegan butter.
To make gluten-free: a 1:1 gluten-free all-purpose flour should also work in place of the regular all-purpose flour. Then be sure your oat flour is certified gluten-free.
See the full post for tips, tricks, and ways to customize these muffins!
Nutrition
Serving: 1muffin | Calories: 328cal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Fiber: 4g | Sugar: 15g