Go Back Email Link
–+ servings
Morning glory muffins on the table with a zucchini and a carrot in the background.

Morning Glory Muffins (kid-friendly)

Julia Droulia
These morning glory muffins are packed with wholesome ingredients and fiber, with a wonderfully soft and moist texture. Made without any refined white sugar, they’re a delicious, kid-friendly option that’s perfect for snack time, school lunchboxes, days out, or as an occasional treat. Enjoy!
5 from 1 vote
Print Recipe Pin Recipe Start Cooking
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Suitable for 6+ months
Servings 12 muffins
Calories 199 kcal

Equipment

Ingredients
  

  • 1 medium zucchini (about 1 cup shredded) / 200gr
  • 2 small carrots (about 1 cup shredded) / 90gr
  • 1 medium apple (about 1 cup shredded) / 150gr
  • ½ cup maple syrup
  • 2 eggs
  • ⅓ cup light olive oil (see notes)
  • 1 teaspoon vanilla extract
  • ½ cup oat flour 50gr
  • 1 cup whole-wheat flour 130gr
  • ⅓ cup unsweetened shredded coconut 25gr
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup raisins 75gr

Instructions
 

  • Preheat the oven to 350℉ / 180℃.
  • Grate the zucchini, then squeeze out as much of the excess water as possible using a clean towel or your hands.
  • Add the grated zucchini to a bowl. Peel and grate the carrots and apple and add them to the bowl.
  • Add the eggs, maple syrup, olive oil and vanilla extract. Mix to combine.
  • Add the oat flour, whole wheat flour, baking powder, baking soda, spices and shredded coconut to the bowl. Mix with a spatula until it's all incorporated.
  • Finally, add the raisins and mix to combine.
  • Line your muffin tin with silicone or paper muffin cases. Divide the batter evenly between the cases, filling each one to the top.
  • Bake for 30–35 minutes, or until a skewer or toothpick inserted into the center comes out clean. Let the muffins cool for 5-10 minutes before placing on a rack.

Notes

  • You could use any vegetable oil of your choice or butter instead of light olive oil.
  • You could reduce the maple syrup for a less sweet muffin.
  • You could add a quarter cup of chopped nuts along with the raisins.

Nutrition

Serving: 1muffinCalories: 199kcalCarbohydrates: 29gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 155mgPotassium: 170mgFiber: 3gSugar: 15g
Keyword blw muffins, healthy muffins, sugar-free muffins
Tried this recipe?Mention @healthybitesforkids or tag #healthybitesforkids!
QR Code linking back to recipe