Morning Glory Muffins


Muffins are such a quick and easy breakfast or morning snack. These are chock full of fruit, nuts and veggies plus they’re easy to prepare once everything is grated. This recipe makes a large batch, perfect for freezing or sharing.

Veggie fruit nut image

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Morning Glory Muffins

Yield- 24 muffins


2 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
1 cup finely grated zucchini
1 medium apple, peeled and coarsely grated
3/4 cup crushed pineapple, drained
1/2 cup slivered almonds
1/3 pecans, coarsely chopped


1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.

2. In a large bowl, combine flour, sugars, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk the dry ingredients until thoroughly combined.

3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, almonds and pecans.

4. Combine wet and dry ingredients and mix until thoroughly combined, taking care not to over mix.

5. Fill greased or paper-lined muffin cups, using an ice cream scoop for even distribution. Bake at 350 degrees F for 22 minutes or until a toothpick inserted in center comes out clean.


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