I absolutely love Morning Glory Muffins and was craving carrot and zucchini baked goods of some sort so I came up with these and we love them!
***This recipe includes gluten and eggs but can easily be made gluten-free, egg-free and vegan – see gluten and egg substitution options in ingredients***
Ingredients
- 2 cups all-purpose flour or whole wheat flour or a combination of the two *** (substitute with gluten-free flour for gluten-free option)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 3 tbsp crushed flax seeds (I use Omega Nutrition Brand -ensure that whichever brand you use they are nut-free and allergy safe for your particular allergens- often warrants a phone call!)
- 1/4 cup shredded unsweetened coconut (Again be careful to find allergy-safe coconut that is not contaminated with nuts or whatever your allergens may be.. if in doubt call the manufacturer/distributor)
- 2 large eggs *** (for egg-free use my Flax Seed Egg Replacer Recipe or other choice from my egg substitute recommendations)
- 1/4 cup olive or canola oil
- 1 mushy, ripe, banana
- 1/4 cup coconut milk
- 1 1/2 tsp vanilla
- 1 cup peeled and shredded carrot (I use cheese grater)
- 1 cup grated zuccchini – *wash the skin and leave it on*
Directions
- Preheat oven to 350 degrees and line muffin tin with liners (I love the parchment paper ones)
- Add first 12 ingredients (dry ingredients) to the bowl of your stand mixer and combine thoroughly.
- Add in eggs, oil, and remaining ingredients and mix till combined – do not overmix.
- Pour into muffin cups and bake at 350 for 20 minutes or until a toothpick/wooden skewer comes out clean.
- Let cool and enjoy. We like a pat of Earth Balance margarine or Vegan Becel on a warmed muffin! Delish!
