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!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 214 |
| Fat: | 10 g |
| Carbohydrates: | 29 g |
| Protein: | 5 g |
| Cholesterol: | 13 g |
| Sodium: | 158 mg |
| Fiber: | 2 g |
| Sugars: | 13 g |
| Calculated per serving. | |
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
Process
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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