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Morning Glory Muffins: Carrot, Zucchini & Toasted Walnut Breakfast Muffins Pinterest recipe pin

Easy Morning Glory Muffins

Hearty fall morning glory muffins loaded with carrots, zucchini, coconut, and toasted walnuts for moist, spiced breakfast or brunch muffins that freeze well.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 21 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3/4 cup sugar 1/2 cup granulated + 1/4 cup packed light brown sugar
  • 1/3 cup neutral oil canola or vegetable
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots about 2 medium carrots
  • 1 cup shredded zucchini excess moisture squeezed out (about 1 small zucchini)
  • 1/2 cup sweetened shredded coconut toasted
  • 1/2 cup chopped walnuts toasted
  • Optional: 1 tablespoon coarse sugar for topping optional

Equipment

  • 1 12-cup muffin pan
  • 1 Box grater or food processor shredding disk
  • 1 Small skillet for toasting nuts
  • 1 Wire cooling rack

Method
 

Preheat and prepare pan
  1. Preheat oven to 400°F and position a rack in the middle; line a 12-cup muffin pan with liners or grease the cups.
Dry ingredients
  1. In a medium bowl whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ginger until evenly mixed.
Toast mix-ins and shred vegetables
  1. In a small dry skillet over medium heat toast 1/2 cup walnuts and 1/2 cup shredded coconut, stirring until fragrant and lightly golden, about 3 minutes; transfer to a plate to cool. Shred 1 cup carrots and 1 cup zucchini; place zucchini in a towel and squeeze out excess liquid until only damp.
Wet ingredients
  1. In a separate bowl whisk 2 large eggs, 3/4 cup sugar (1/2 cup granulated + 1/4 cup brown), 1/3 cup oil, and 1 tsp vanilla until combined, then stir in shredded carrots, squeezed zucchini, and the toasted coconut and walnuts.
Combine and portion
  1. Add the wet mixture to the dry ingredients and fold gently until just combined; do not overmix. Spoon batter into muffin cups to about three-quarters full using a 1/4-cup scoop for consistency; sprinkle extra chopped walnuts on top if desired.
Bake and cool
  1. Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 13–16 minutes more until a toothpick inserted into the center comes out with a few moist crumbs and tops are golden. Let muffins cool in the pan 5 minutes, then remove to a wire rack to cool another 20 minutes before serving.

Notes

Be sure to squeeze excess moisture from the zucchini to prevent a gummy center. Toasting the nuts and coconut first improves texture; if reducing oil, replace up to half with plain Greek yogurt but expect a slightly denser muffin. Store cooled muffins in an airtight container for up to 3 days or freeze individually for up to 3 months.