Description
These Carrot Zucchini Morning Glory Muffins are a wholesome and flavorful treat perfect for breakfast or a healthy snack. Packed with shredded carrots, zucchini, banana, and a mix of flours and seeds, these muffins offer a delightful texture and natural sweetness enhanced by honey and brown sugar. They are baked to golden perfection and deliver a nutritious start to your day.
Ingredients
Wet Ingredients
- 1 medium banana (mashed)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar (lightly packed)
- 1 cup shredded zucchini (about 1 small zucchini)
- 2 cups shredded carrots (about 5-6 medium carrots)
Dry Ingredients
- 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
- 2 tbsp hemp seeds
Instructions
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the muffins.
- Prepare Muffin Tins: Line 16 muffin cups with paper liners to prevent sticking and make removal easy.
- Mash the Banana: Use a fork to mash the banana until smooth and set aside for mixing.
- Grate Carrots and Zucchini: Grate the carrots and zucchini separately and measure out 2 cups of shredded carrots and 1 cup of shredded zucchini.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, ground cinnamon, shredded coconut, chia seeds, and hemp seeds until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the mashed banana, eggs, vegetable or coconut oil, honey, and brown sugar, whisking until smooth.
- Prepare Vegetables: Lightly squeeze out any excess moisture from the shredded zucchini and carrots to avoid soggy batter and add them to the wet ingredients, mixing well.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter evenly into the 16 prepared muffin liners, filling each cup nearly to the top.
- Bake the Muffins: Place the muffin tray in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, lightly squeeze shredded zucchini and carrots to remove excess moisture to prevent sogginess.
- Chia and hemp seeds add extra nutrition and texture but can be omitted if desired.
- You can substitute honey with maple syrup or agave for a vegan option.
- Ensure not to overmix the batter to maintain a soft and moist muffin texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
