Morning Glory Muffins

I love a muffin in the morning, slightly warmed with just a small pat of butter. That’s a nice way to start the day! One of my favorite muffins is the Morning Glory Muffin. It’s packed with so many great flavors and a bit healthier than many of the muffins out there. This is hands down my most favorite Morning Glory Muffin that I have made.  I no longer have to look for another recipe, this is it! I did change it just the slightest by lessing the amount of carrots and coconut to 1/4 cup of each and added 1/2 cup of golden raisins. I came across this recipe on Pinterest from www.laurenslatest.com

INGREDIENTS

• 3/4 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped walnuts or pecans
• 1 cup grated zucchini, wrung out and dry
• 2 cups grated carrots
• 1/2 cup unsweetened apple sauce
• 1/2 cup maple syrup, the real stuff
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla

DIRECTIONS

Preheat oven to 350 degrees. 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 zucchini and carrots and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Stir 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 inserted in the center comes out clean. Cool for 7 minutes in the pan then transfer to a cooling rack.

Store in an airtight container for up to 3 days or freeze for up to 2 months.

Enjoy!