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Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

Ingredients:  
Ingredients:  
c. granulated sugar
2 c. all purpose flour
1 tsp. cinnamon
2 tsp. baking soda
tsp. salt
c. shredded sweetened coconut
c. chopped walnuts
1 c. grated zucchini, wrung out
2 c. grated carrot
c. unsweetened applesauce
c. maple syrup
3 large eggs
c. vegetable oil
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. Line muffin tins with paper liners and set aside.
In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.
Store in an airtight container for up to 3 days OR freeze for up to 2 months.

Number Of Servings:
Number Of Servings:
21
Preparation Time:
Preparation Time:
45 Mins

 

 

 

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