Veggie Packed Morning Glory Muffins (Toddler & Kid-Friendly!)
These gluten free morning glory muffins are packed with veggies and naturally sweetened, making them a filling nutrient-packed breakfast or snack for the whole family. These healthy muffins are kid-friendly, and are easily customizable with different mix-ins. They freeze wonderfully as well!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
16
Serves: 12
Ingredients
- 1 cup1 cup1 cup Zucchini, grated - don't squeeze out liquid (measure after grating)
- 1 cup1 cup1 cup Carrots, grated
- 0.5 cup0.5 cup0.5 cup organic Apple, grated
- 0.333 cup0.333 cup0.333 cup Banana, mashed
- 0.333 cup0.333 cup0.333 cup Unsalted Butter, or coconut oil, melted
- 0.25 cup0.25 cup0.25 cup Honey, or maple syrup
- 2 whole2 whole2 whole Eggs, flax eggs will work
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Almond Flour, oat flour will also work in a pinch
- 0.75 cup0.75 cup0.75 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), or regular all purpose flour
- 0.25 cup0.25 cup0.25 cup unsweetened Coconut Flakes
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Organic Walnuts, chopped, or pecans or chocolate chips
- 0.5 cup0.5 cup0.5 cup Raisins, or dried cranberries or other dried fruits
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and lightly spray with cooking spray.
- In a large mixing bowl, stir together zucchini, carrot, apple, banana, butter, honey, eggs, and vanilla extract until combined.
- In separate bowl, whisk together, almond flour, gluten free flour, coconut flakes, baking soda, cinnamon, and sea salt.
- Add dry ingredients to wet ingredients and mix until just combined. Stir in walnuts and raisins.
- Divide the batter into the prepared muffin tin, filling up almost all the way to make 12 muffins.
- Bake for 27-30 minutes until a toothpick inserted in the center has just a few crumbs sticking to it.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store these muffins in an airtight container in the fridge for up 5 days. You can also freeze for up to 3 months.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 162 |
| Fat: | 10 g |
| Carbohydrates: | 17 g |
| Protein: | 4 g |
| Cholesterol: | 13 g |
| Sodium: | 154 mg |
| Fiber: | 2 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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10 responses to “Veggie Packed Morning Glory Muffins (Toddler & Kid-Friendly!)”
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I added 1/2 teaspoon of baking powder and they were nice and fluffy. Very good!
I made these exactly and cooked them longer than you said because they were still mushy in the middle. Should I squeeze out the liquid from the carrots and apple? They were delicious just still wet in the middle.
Oh no! Make sure not to overmix the batter. The most common reason for mushy muffins is overmixing.
Hi, same here. Still wet and mushy in the inside, didn’t over mix. So we probably should squeeze either zucchini or the Apple. I leave them in the oven for 15 more minutes but didn’t fix them, the flavour is great though
Absolutely delicious! Made exactly as written. A great way to use up that last banana that’s just gone brown and straggler zucchini 🙂
So glad you enjoyed it! Thanks so much for leaving a review. 🙂
Do you peel the skin off of the apple and zucchini.
I don’t but you can if you want.
All I have on hand is wheat flour. Would that work for this recipe?
I don’t often bake, so when I do, I follow the recipe exactly as written. The first time I made these, the middle was overly moist and the muffin didn’t hold together well. The second time, I used all white flour instead of part white and part almond. The muffins turned out perfect. The friend who recommended this recipe reported that she uses part white and part wheat flour. The results are good with that flour combo. If you can handle gluten, I recommend regular all-purpose flour.