Carrot Zucchini Morning Glory Muffins
Carrot Zucchini Morning Glory Muffins
If you’re looking for a moist, hearty and super delicious muffin recipe to try, these Carrot Zucchini Morning Glory Muffins are a must-make! Made with fresh shredded carrots and zucchini, banana, and hearty muffin base ingredients. These will disappear quickly!
You can never have too many muffin recipes.
It’s true! My baking go-to has always been muffins…even more so than cookies! I love the versatility of muffins because they’re great for breakfast, snacks and on-the-go. Not to mention the huge variety of flavours you can make! This recipe for Carrot Zucchini Morning Glory Muffins is another recipe that’s been added to my permanent muffin rotation. My family loves them, they’re loaded with fruit + veg and you can add different seeds and ingredients to them depending on your preference.
Morning Glory Muffin Recipe Tips
- This recipe makes 16 medium sized muffins. I use 2 baking pans. For the pan that only has 4 muffins, I add about 1/2 inch of water to each unused baking cup before baking.
- Carrot + Zucchini Tip: Before adding the shredded carrots and zucchini to the batter, lightly squeeze out any excess moisture. I just use my hands to do this.
- Almond Flour: You can use oat flour instead.
- Sweetener: This recipe calls for 1/4 cup honey plus 1/4 cup brown sugar. BUT, you can use all honey (1/2 cup), or all brown sugar (1/2 cup), or even 1/2 cup maple syrup.
- Oil: You can use melted coconut oil, melted butter or vegetable or canola oil.
- Seed Options: This recipe calls for the addition of chia seeds and hemp seeds. You don’t need to add them, but they’re a delicious addition.
- Optional Ingredients: You can add 1/2 cup of dried fruit such as raisins, dried cranberries, and chopped apricot.
- Storage: Keep these muffins in an airtight container.
- Freezing: These muffins freeze well for up to 3 months
Want to add apple?
Want to add apple? Absolutely you can! This recipe calls for a total of 3 cups combined of shredded zucchini and carrots. But you can make it 3 cups combined of any shredded fruit/veg that you like. If I add apple to this recipe I use 1/2 cup shredded apple, 1/2 cup shredded zucchini and 2 cups shredded carrot. Just make sure to squeeze out any extra moisture from the apple and zucchini before adding it to the batter.
Carrot Zucchini Morning Glory Muffins
Ingredients
- 1 medium banana mashed
- 2 cups shredded carrots about 5-6 medium carrots
- 1 cup shredded zucchini about 1 small zucchini
- 1 cup all purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1 tbsp chia seeds See notes.
- 2 tbsp hemp seeds See notes.
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar lightly packed
Instructions
- Preheat your oven to 375 degrees F.
- Prepare muffin tins by lining 16 spots with muffin liners. Set aside.
- Mash the banana. Set aside.
- Grate and measure the carrots. Set aside.
- Grate and measure the zucchini. Set aside.
- In a large bowl whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, coconut, chia seeds and hemp seeds.
- In a separate bowl whisk together the mashed banana, eggs, oil, honey and brown sugar.
- Then lightly squeeze any excess moisture from the shredded zucchini and carrots, then add to the wet ingredients. Mix.
- Now add the wet ingredients to the dry ingredients and stir to combine.
- Fill 16 muffin cups with the batter.
- Bake for 30-35 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- When done, let cool on a wire rack.
These look absolutely delicious!
Thank you Joanne!
To make these gluten free, could you just use all almond flour? Would you have to adjust anything else?
Hi Julie! I wouldn’t use all almond flour, I think the muffins would be too crumbly. But you could substitute the all purpose flour with a gluten free flour instead?