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Morning Glory Zucchini Carrot Muffins

Morning glory zucchini carrot muffins with a golden-domed top and a moist crumb filled with grated carrot, zucchini, coconut, raisins, and walnuts. This healthy breakfast muffin recipe bakes up generously stuffed for easy meal-prep breakfasts and a toothpick-clean center.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup crushed pineapple, drained
Vegetable and add-ins
  • 1 cup carrots, grated
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.5 cup shredded sweetened coconut
  • 0.5 cup raisins
  • 0.5 cup walnuts or pecans, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. Grate the carrots and zucchini, then squeeze the zucchini dry to remove excess moisture.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl, beat the eggs, brown sugar, vegetable oil, and vanilla extract until combined.
  2. Stir in the drained crushed pineapple.
Combine batter
  1. Stir the wet ingredients into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
  2. Fold in the grated carrots, squeezed-dry zucchini, shredded coconut, raisins, and chopped walnuts or pecans until evenly distributed.
Bake
  1. Divide the batter among the muffin cups; the cups will be very full, and that’s normal.
  2. Bake for 22–25 minutes at 375°F until a toothpick inserted in the center comes out clean and the tops are deeply golden.
Cool
  1. Cool in the pan for 5 minutes.
  2. Transfer the muffins to a wire rack to cool further.

Notes

For the best domed tops and tender crumb, squeeze the grated zucchini firmly until it feels drier before mixing. Store muffins in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months in a freezer-safe bag and thaw overnight. To make this dairy-free, use a plant-based egg substitute designed for baking (measure by weight as directed on the package).