Morning Glory Muffins

I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffins—and they seem healthy thanks to the carrots—they’re often loaded with refined sugar and processed ingredients. Adding a vegetable doesn’t automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.

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Morning Glory Muffins

Prep time: 10- 15 minutes

Serves: 12 muffins

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

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INGREDIENTS

• Wet

  • 1 cup zucchini shredded (juice removed by squeezing into a cloth) 1 medium zucchini

  • 1 cup shredded carrot - 2 medium carrots

  • 1/3 cup unsweetened apple sauce

  • 2 organic eggs

  • 1/2 cup maple syrup

  • 1/3 cup coconut oil, melted and cooled

  • 1 tsp vanilla extract

• Dry

  • 1 cup oat flour

  • 3/4 cup of whole wheat flour or a gluten free choice

  • 1/2 cup unsweetened shredded coconut

  • 1 teaspoon baking soda

  • 1 pinch salt

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 cup chopped walnuts or pecans

  • 1/2 cup oats for topping

INSTRUCTIONS

1. Preheat your oven to 350 degrees F. Line a muffin tin with muffin liners. Spray each liner with oil to prevent sticking.

2. Shred zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.

3. In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract and mix with a spoon until combined.

4. In a separate large bowl whisk together the dry ingredients: oat flour, all purpose flour (or gluten free flour), shredded coconut, baking soda, cinnamon, nutmeg, salt, and nuts.

5. Add the dry ingredients to the wet ingredients and mix until just combined. Try not to overmix your batter.

6. Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats Bake for 24 minutes or until a tooth pick comes out clean.

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