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What if your muffin could sneak in veggies and still taste like a treat? Bakery-Style Morning Glory Muffins win every time.
Muffins with carrots, zucchini, and pineapple? Bakery-Style Morning Glory Muffins are proof that healthy can be delicious.
Looking for a muffin that’s tasty and good for you? These Bakery-Style Morning Glory Muffins are packed with carrots, zucchini, apple, and pineapple. They’re sweet but not too sweet, soft, and full of flavor. Perfect for breakfast or a quick snack anytime.
Why you’ll love these Bakery-Style Morning Glory Muffins:
- They use real fruits and veggies, so you get natural energy.
- They have a great mix of spices that make each bite warm and cozy.
- They’re easy to make and bake fast.
- You get a little crunch from pecans and coconut that keeps things interesting.
These muffins are a simple way to enjoy a treat that feels like it came from your favorite bakery, but was made right in your kitchen.
These Bakery-Style Morning Glory Muffins are soft, sweet, and full of surprises.
Print
Morning Glory Muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 18 muffins 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
A muffin that sneaks in veggies and tastes great? Bakery-Style Morning Glory Muffins have you covered.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 3 eggs
- 3/4 cup applesauce
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 medium tart apple, peeled and grated
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup sweetened coconut flakes
- 1/3 cup chopped pecans
Instructions
- Heat your oven to 350°F (180°C).
- Grease a muffin pan or use paper liners.
- In a big bowl, mix the flours, sugar, cinnamon, nutmeg, baking soda, and salt well.
- In another bowl, beat together the eggs, applesauce, oil, and vanilla.
- Add the carrots, zucchini, apple, pineapple, coconut, and pecans to the wet mix. Stir gently.
- Pour the wet ingredients into the dry ones and mix just until combined; don’t overmix it.
- Spoon the batter into the muffin cups, filling them about two-thirds full.
- Sprinkle extra coconut on top if you like.
- Bake for 20–22 minutes.
- Check by poking a toothpick in the center; if it comes out clean, they’re done.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
These muffins are packed with fruit and veggies, naturally sweet, and perfect for breakfast or a snack. Give them a try!
Notes
Created, prepared, tried, and tested by Mona Aumair
Bakery-Style Morning Glory Muffins are the perfect way to sneak in some veggies without sacrificing flavor. Packed with carrots, zucchini, and pineapple, these muffins are soft, sweet, and satisfying
This recipe for Bakery-Style Morning Glory Muffins offers a simple way to enjoy a tasty, wholesome treat. It combines fresh fruits and vegetables for natural sweetness and texture. The warm spices and crunchy pecans add extra flavor. Anyone looking for a quick, satisfying breakfast or snack will want to try it right away.
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