The Best Morning Glory Muffins (Gluten-Free)
Serves 12 muffins · whatgreatgrandmaate.com
Ingredients
- 1 cup grated zucchini, don't squeeze out liquid (measure after grating)
- 1 cup grated carrot
- 1/2 cup grated apple
- 1/3 cup mashed banana
- 1/3 cup butter, or coconut oil, melted
- 1/4 cup honey, or maple syrup
- 2 eggs, flax eggs will also work
- 2 tsp vanilla extract
- 1¾ cup gluten free all-purpose flour, with xanthan gum – or use regular all-purpose flour
- 1/4 cup unsweetened coconut flakes, or rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup chocolate chips, or chopped nuts
- 1/2 cup raisins, or dried cranberries, chopped dates, or other dried fruits
Steps
Preheat oven to 350 degrees F, and 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 flour, coconut flakes, baking soda, cinnamon, and sea salt.
Add dry ingredients to wet ingredients and mix there are still a few streaks of dry flour.
Fold in chocolate chips and raisins until evenly incorporated.
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
These healthy morning glory muffins are easy to customize depending on what you have on hand. If you prefer not to use chocolate chips, nuts like pecans, walnuts, or pumpkin seeds work well. You can also swap the raisins for dried cranberries, chopped dates, or any dried fruit you like.
If you enjoy baking with warm spices, apples, and naturally sweet ingredients, you might also love this apple cinnamon bread, which uses many of the same cozy flavors and works well as another make-ahead breakfast option.
These muffins store exceptionally well, which is why they’re such a good make-ahead breakfast option. You can keep them in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
I like to freeze them once fully cooled, then thaw overnight in the fridge or warm briefly before serving.
To save time during prep, you can grate the vegetables and apples using a box grater, but I often use a food processor with a shredder attachment to make things faster and less messy.