Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons make a delicious, moist, and fiber-rich breakfast treat. These muffins blend zucchini and carrots for a moist texture that’s not too sweet yet packed with wholesome goodness. Easy to prepare, they use pantry staples and whole wheat flour, perfect for busy mornings. Pair this nourishing breakfast with my Maple Sriracha Cauliflower Bliss for a complete healthy start.
Why You'll Love Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast
Enjoy Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons. Easy, homemade, nutrient-packed muffins perfect for quick, family-friendly breakfasts.
- Made with whole wheat for extra fiber and nutrients.
- Incorporates zucchini and carrots for natural moisture and vitamins.
- Quick and easy to bake, perfect for busy mornings or meal prep.
- Family-friendly with balanced sweetness and wholesome ingredients.
Ingredients for Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast
Whole wheat flour: Choose finely ground whole wheat flour for best texture. Substitute with all-purpose flour if desired but whole wheat adds fiber.Applesauce: Use unsweetened to reduce sugar; substitute with mashed banana if desired.
- Whole wheat flour: Choose finely ground whole wheat flour for best texture. Substitute with all-purpose flour if desired but whole wheat adds fiber.
- Applesauce: Use unsweetened to reduce sugar; substitute with mashed banana if desired.
Ingredient Note: Full measurements for Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast are listed in the printable recipe card below.
How to Make Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast
Step 1 — Prep & Preheat
Preheat and Prepare: Preheat your oven to 350°F. Grease or line a 12-cup muffin tin with paper liners.
Step 2 — Cook and Build Flavor
Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3 — Finish, Taste, and Adjust
Combine Wet Ingredients: In another bowl, beat eggs with brown sugar, applesauce, vegetable oil, and vanilla extract until smooth.
Expert Tips for Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast
- For extra moisture, squeeze out excess water from grated zucchini before mixing.
- Swap brown sugar with coconut sugar for a richer flavor and lower glycemic index.
- Ensure eggs are at room temperature for better batter incorporation.
Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast
Enjoy Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons. Easy, homemade, nutrient-packed muffins perfect for quick, family-friendly breakfasts.
Ingredients
Main Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup grated carrots
- 1/3 cup brown sugar
- 1/3 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or shredded coconut (optional)
Seasonings & Flavor Boosters
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Optional Toppings
- Chopped nuts
- Sprinkle of cinnamon sugar
Instructions
How to Make Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons
- Preheat and Prepare: Preheat your oven to 350°F. Grease or line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, beat eggs with brown sugar, applesauce, vegetable oil, and vanilla extract until smooth.
- Incorporate Veggies: Fold grated zucchini and carrots into the wet mixture. Add nuts and raisins if using.
- Combine & Fill: Gradually mix dry ingredients into wet until just combined; avoid overmixing. Scoop batter into prepared muffin cups.
- Bake: Bake for 22-25 minutes, until a toothpick inserted comes out clean and tops are golden.
- Cool: Let muffins cool in pan 5 minutes, then transfer to wire rack to cool completely.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Healthy Morning Glory Zucchini Muffins Whole Wheat: 2 Awesome Reasons to Bake Easy Homemade Breakfast FAQs
Yes! These muffins store well in the fridge for up to 5 days and freeze well for up to 3 months, making them perfect for meal prep.
You can use all-purpose flour, but light whole wheat or spelt flour will keep the texture wholesome while still light.
Keep leftover muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
Overmixing the batter can cause dense muffins. Also, not squeezing water from zucchini can make batter too wet or dry if zucchini was too dry—adjust moisture accordingly.
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Before You Go
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