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Morning Glory Muffins


  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 2 tbsp maple syrup
  • 1/4 cup olive oil
  • 2 large eggs
  • 1 1/2 cups apple, apple
  • 1 cup carrot, grated
  • 1 cup zucchini, grated
  • 1/2 cup unsweetened coconut
  • 1/4 cup raisins
  • 1 1/2 cup whole wheat flour
  • 1/4 cup oat flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder


  • Preheat oven to 400 degrees. Line a muffin tin with liners.
  • Whisk together the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
  • Grate the carrot, zucchini, and apple, and set aside on paper towel lined plates. Do not squeeze out the liquid, just place them on the plates to absorb the excess liquid. This is an important step.
  • In a stand mixer or with a hand mixer combine the sugar, maple syrup, and olive oil until syrupy. Add the eggs and mix well. Add the apple and mix well.
  • With a spatula or spoon stir in the carrots, zucchini, coconut, and raisins until combined. Don't over mix.
  • Scoop the batter into the muffin tin filling each to the top.
  • Bake for 20-22 minutes or until toothpick inserted comes out clean. Transfer to a cooling rack.