Morning Glory Muffins
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Right before baby Olivia was born I made a batch of these muffins and they have been a lifesaver for breakfast. I froze them individually and then microwave one for breakfast each morning. I love how in 30 seconds I can have breakfast so I can turn my attention to a hungry baby. They are full of flavor as well as carrots and zucchini to make them a little healthier.
Freezing muffins is the way to go. They microwave really well and if you have the time, taste even better when you toast then in the oven before eating. If you want to freeze them, simply bake then let cool and freeze in a large plastic bag. Take one out when ready to eat and either defrost in the microwave for about 30 seconds or into a preheated 350°F. oven for about 15 to 20 minutes.
Feel free to add nuts or raisins to the muffins or use all zucchini or carrots.
Enjoy!
Special Equipment
Ingredients
Directions
Preheat oven to 375°F. Line a muffin tin with muffin liners.
In a medium bowl combine the flour, salt, baking soda, baking powder, cinnamon, all-spice and salt. Set aside.
In a large bowl, whisk together the eggs, sugar, yogurt, butter, and vanilla. Fold in the zucchini and carrots.
Add the dry ingredients to the wet ingredients and fold just until combined. Using an ice cream scoop or large spoon, fill the muffin liners 3/4 of the way full with batter. Top with coconut flakes and bake for about 17 to 20 minutes or until the tops of the muffin and the coconut is golden brown, and a toothpick comes out clean. (if for some reason the coconut gets too brown but the muffins are not finished baking, gently cover with foil until the muffins are baked through)
Let muffins cool on a rack and either serve warm or let cool completely before freezing.