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    Home » Breads

    Whole Wheat Zucchini Morning Glory Muffins

    Jul 17, 2012 · Modified: Dec 1, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Whole Wheat Zucchini Morning Glory Muffins - Andrea Meyers

    Out of all the muffins we’ve ever made, these zucchini morning glory muffins are hands down the family favorite. They are so moist and full of good things—whole wheat flour, wheat germ, zucchini, carrots, raisins, walnuts, unsweetened coconut—and the flavor is excellent. Michael and the boys can’t wait to get their hands on them, and I always have to make a double batch so we have some for the boys to take to school the next day. If you want a breakfast muffin that will fill you up and keep you going, this is it.

    Recipe Notes

    Usually morning glory muffins have grated apple, but I like to use zucchini instead for some extra vegetables, a perfect summer substitute. The muffins keep well for a couple days, just wrap them in plastic and keep in a cool place.

    Whole Wheat Zucchini Morning Glory Muffins - Andrea Meyers
    Print Pin

    Whole Wheat Zucchini Morning Glory Muffins

    Adapted from King Arthur Flour Whole Grain Baking.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Bread, Breakfast
    Cuisine: American
    Diet: Vegetarian
    Keyword: carrots, coconut, eggs, muffins, nuts, raisins, summer, walnuts, whole grains, zucchini
    Servings: 12
    Calories: 362kcal
    Author: Andrea

    Equipment

    • muffin tin lined with papers coated with cooking spray
    • small bowl
    • large mixing bowl
    • medium mixing bowl
    • large cookie scoop

    Ingredients

    • ½ cup raisins
    • 2 cups whole wheat flour
    • 1 cup packed light brown sugar
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • 2 cups peeled and grated carrots
    • 1 medium zucchini (ends removed, peeled and grated)
    • ½ cup dry unsweetened coconut
    • ½ cup chopped walnuts
    • ⅓ cup wheat germ
    • 3 large eggs
    • ⅔ cup sunflower oil (or canola)
    • ¼ cup orange juice
    • 2 teaspoons vanilla extract
    US Customary - Metric

    Preparation

    • Preheat the oven to 375° F/190° C.
    • Put the raisins in the small bowl and cover with hot water. Set aside until the raisins are soft and plump.
    • In the large mixing bowl, whisk the whole wheat flour, brown sugar, baking soda, ground cinnamon, ginger, and salt. Stir in the carrots, zucchini, coconut, walnuts, and wheat germ.
    • In the medium mixing bowl, whisk together the eggs, oil, orange juice, and vanilla extract. Make a well in the dry ingredients and stir the egg mixture into the flour mixture, making sure the dry ingredients are evenly coated. Drain the raisins and stir them in.
    • Scoop the muffin mixture into the prepared muffin tin, dividing it evenly. Bake in the preheated oven until the muffins are completely cooked through and a toothpick comes out clean, about 25 minutes. Remove from the oven and cool in the pan for 5 minutes, then remove the muffins and finish cooling on a wire rack.

    Nutrition

    Calories: 362kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 352mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3666IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Baking with Zucchini

    Mom’s Zucchini Bread - Andrea Meyers
    Mom’s Zucchini Bread
    Whole Wheat Zucchini Muffins with Greek Yogurt - Andrea Meyers
    Whole Wheat Zucchini Muffins with Greek Yogurt
    Zucchini-Olive Oil Cake with Lemon Crunch Glaze - Andrea Meyers
    Zucchini-Olive Oil Cake with Lemon Crunch Glaze

    More Zucchini Breakfast Recipes from Other Blogs

    • Gluten-Free Goddess – Maple Sweetened Almond-Zucchini Mini Muffins
    • Our Life in Food – Zucchini and Cream Cheese Scrambled Eggs
    • The Perfect Pantry – Zucchini Frittata
    • SippitySup – Corn & Zucchini Fritter Stacks with Bacon and Avocado
    « Artichoke Blossoms (Weekend Gardening)
    Spicy Thai-Style Eggplant »

    Reader Interactions

    Comments

    1. Jill~a SaucyCook says

      July 17, 2012 at 7:55 pm

      Oh yum! I love Morning Glory Muffins and these sound just delectable and full of so much good stuff and wonderful flavors.

    2. Lydia (The Perfect Pantry) says

      July 18, 2012 at 6:38 am

      Thanks for linking to my zucchini frittata recipe. You can never have too many zucchini recipes in your repertoire. Can't wait to try these muffins.

    3. Diane says

      August 13, 2012 at 5:00 pm

      Delicious! We quadrupled the recipe because we thought it only made a dozen and it made over a hundred!! Muffins for everyone!!

      • Andrea says

        August 13, 2012 at 5:06 pm

        Hi Diane, glad you liked the muffins. Yes, this recipe makes large muffins, so you can certainly get more if you make them smaller.

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