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Morning Glory Muffins: 20-Minute Veggie-Packed Joy

Morning Glory Muffins (Veggie-Packed Breakfast Treat)

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Enjoy a healthy start with these Morning Glory Muffins, packed with fruits, vegetables, and nuts for a satisfying breakfast treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1 cup grated zucchini
  • 1/2 cup chopped apple
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or dried cranberries
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil or unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine the grated carrots, zucchini, chopped apple, chopped nuts, and raisins.
  4. In another bowl, whisk together the sugar, oil (or applesauce), eggs, and vanilla extract until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the carrot, zucchini, apple, nut, and raisin mixture until evenly distributed.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/4 cup of pineapple chunks to the batter.
  • If you prefer a sweeter muffin, you can add a tablespoon or two of brown sugar to the batter.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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