If you want to guarantee yourself a great morning, bake up a batch of these morning glory muffins! These muffins are full of zucchini, apples and carrots, which offer moisture and natural sugar. This helps keep the added sugar and fat content low. They are incredibly soft, fluffy and just sweet enough. The best part of these are their crisp top with soft and moist center. I actually discovered how to make the crisp top by accident. I was packing a cooler of goodies for my boyfriend before he went to southern Indiana on a hunting trip. I baked half the batch of muffins right away, but covered the rest and placed the batter in the fridge overnight. I only did this because it was late and I did not want to keep him up by banging around in the kitchen. The next morning I decided to make myself a few muffins and finish off the batter. I was actually skeptical of how these would turn out, considering the recipe has baking soda as the leavening agent. I talk about this more in my science of baking page, but when a recipe with baking soda sits for too long it can loose it’s rise. I will say I was pleasantly surprised with the outcome. The overnight sitting/chilling caused these muffins to develop a crisp top and edges, while the inside stayed the same as it has always been – incredibly soft and moist. If you prefer a soft top simply throw these muffins in the oven after mixing. If you feel the crisp top is worth the wait, and I feel it is, plan ahead and make these the night before. Mine only chilled for about 4-5 hours and worked great.
Servings 10-12 Muffins
Prep Time 30 Minutes
Cook Time 15 Minutes
Total Time 45 Minutes
Chill Time (if choose) 4-6 hours
• 1/2 cup gluten-free all purpose flour
• 1/2 cup oat flour
• 1/3 cup buckwheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon table salt
• 1/2 cup coconut
• 1/2 cup grated carrot, peeled
• 1/2 cup grated zucchini, skin on
• 1/3 cup grated apple, peeled
• 2 eggs, at room temperature
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted & cooled
• 1 1/2 teaspoons vanilla
• 3 tablespoons milk (I used unsweetened almond milk)
• 1/4 cup chopped pecans
1. Preheat oven to 350 degrees. Grease a 12 cup non-stick muffin tin with softened butter or coconut oil, or line with parchment baking cups. Set pan aside.
2. Peel carrot and grate on box grater until you have half a cup. Set aside in a small bowl. Next grate 1/2 cup of zucchini and place in a fine mesh strainer. Lastly, grate apple, skin on, until have 1/3 cup and place in strainer with zucchini. Set aside and allow carrot and zucchini to sit for 30 minutes.
3. Melt 1/3 cup coconut oil in a microwave safe bowl or in saucepan on stove. Set aside to cool.
4. In a medium size mixing bowl combine 3 flours, baking soda, cinnamon and salt. Set aside.
5. In a large mixing bowl lightly whisk 2 eggs. Add coconut sugar, cooled coconut oil, shredded coconut, vanilla and milk. Whisk to combine.
6. Go back to the mesh strainer with zucchini and apple and push the mixture against the bottom and sides to release excess liquid. DO NOT put in a dish towel and ring out liquid. You still want some moisture in them. Add the carrot, zucchini and apple wet ingredients. Stir to combine.
7. Add dry ingredients to wet ingredients. Fold mixture together with spatula until combined. This batter will feel thick and look like mostly shredded carrot, zucchini and apple, but its ok! You’re doing it right. Fold in nuts. May also add 1/3 cup dried fruit if desire, I usually pick raisins.
8. Use a large cookie scoop to transfer batter into muffin cups. Fill cups 3/4 full as they will rise some.
9. Place into preheated 350 oven and bake for approximately 22-25 minutes. Baking time may vary with different ovens. I always check my baked goods a few minutes earlier than baking time to ensure they do not over bake. Cook until toothpick comes out clean or with a few moist crumbs. Allow to cool in muffin tins for 10 minutes.
10. Time to enjoy! Now you can start your day off right.
• You may use only gluten-free all purpose flour versus the variation above. The buckwheat flour provides a nice lightness to baked goods. If you do not need to be gluten free replace all flours above with standard all purpose flour, or half all purpose flour and half whole wheat pastry flour.
• You may use any nut of choice. Feel free to add a small handful of dried fruit also.
• I used unsweetened vanilla almond milk, but any dairy free milk will do.
• I have used all sorts of apple varieties. My favorite is Granny Smith or Honey Crisp.