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Carrot Zucchini Morning Glory Muffins

Carrot & Zucchini Morning Glory Muffins
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Delicious and wholesome Carrot Zucchini Morning Glory Muffins packed with fresh vegetables, nuts, and warm spices—perfect for a nutritious breakfast or snack.

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup grated zucchini (squeezed dry)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat the eggs, then add the vegetable oil, vanilla extract, granulated sugar, and brown sugar; mix well.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the grated carrots, zucchini, drained pineapple, nuts, and raisins, if using.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture, brush muffins with a little honey while still warm or add a handful of shredded coconut to the batter.

Find it online: https://productivemomlife.com/carrot-zucchini-morning-glory-muffins/