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Morning Glory Muffins with Zucchini, Carrot, and Apple — Moist Batch-Bake for Breakfast Pinterest recipe pin

Morning Glory Muffins with Carrot, Zucchini, and Apple

Moist, lightly spiced morning glory muffins loaded with grated apple, carrot, zucchini, pecans, and a touch of yogurt—great for breakfast or a satisfying snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 180 g
  • 1/2 cup whole wheat flour 60 g
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup packed brown sugar 100 g
  • 1/3 cup neutral oil 80 ml
  • 1/4 cup plain yogurt 60 ml
  • 1 teaspoon vanilla extract
  • 1 medium apple finely grated (about 1 cup)
  • 1 medium carrot finely grated (about 1/2 cup)
  • 1 small zucchini finely grated and patted dry (about 1/2 cup)
  • 3/4 cup chopped pecans 90 g
  • 1/2 cup unsweetened shredded coconut optional, 45 g
Topping
  • 1 tablespoon coarse sugar or extra chopped pecans for sprinkling optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with grating disk
  • 1 Large mixing bowl and medium mixing bowl
  • 1 Wire rack for cooling

Method
 

Prepare the oven and tins
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or spray lightly with nonstick spray.
Mix dry ingredients
  1. In a medium bowl whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix wet ingredients
  1. In a large bowl whisk the eggs and brown sugar until slightly smooth, then whisk in the oil, plain yogurt, and vanilla until combined.
Combine produce and nuts
  1. Grate the apple, carrot, and zucchini on the small holes of a box grater; pat the zucchini lightly with a paper towel to remove excess surface water. Stir the grated produce and chopped pecans into the wet mixture (add coconut if using).
Combine batters and portion
  1. Add the dry ingredients to the wet and fold gently with a rubber spatula just until no streaks of flour remain; do not overmix. Using a 1/4-cup scoop, divide batter among muffin cups about 3/4 full and sprinkle tops with coarse sugar or extra pecans if desired.
Bake and cool
  1. Bake at 375°F for 18–22 minutes, rotating halfway through; muffins are done when a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back lightly. Let cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour by spooning into the cup and leveling to avoid a dry batter; if using frozen zucchini, thaw and squeeze out excess liquid. For taller muffins, use a 6-cup muffin tin and bake in two batches. Store at room temperature up to 3 days or freeze for up to 3 months.