Go Back

Morning Glory Zucchini Carrot Muffins

Morning glory zucchini carrot muffins with a generously stuffed, golden-domed rise—packed with grated carrot, squeezed-dry zucchini, coconut, raisins, and chopped nuts. Crushed pineapple keeps the crumb moist, while a cinnamon-nutmeg batter bakes up tender and sliceable for wholesome breakfast meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
cinnamon
  • 1.5 tsp cinnamon
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.25 tsp salt
eggs
  • 2 eggs
brown sugar, packed
  • 0.5 cup brown sugar, packed
vegetable oil
  • 0.333 cup vegetable oil
vanilla extract
  • 1 tsp vanilla extract
crushed pineapple, drained
  • 0.5 cup crushed pineapple, drained
carrots, grated
  • 1 cup carrots, grated
zucchini, grated and squeezed dry
  • 0.75 cup zucchini, grated and squeezed dry
shredded sweetened coconut
  • 0.5 cup shredded sweetened coconut
raisins
  • 0.5 cup raisins
walnuts or pecans, chopped
  • 0.5 cup walnuts or pecans, chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Generously spray or lightly grease the liners if your liners are not nonstick, to help release and keep domed tops intact.
Mix dry ingredients
  1. In a large bowl, whisk all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined and no streaks remain.
Mix wet ingredients
  1. In a separate bowl, beat the eggs, brown sugar, vegetable oil, and vanilla extract until combined and slightly glossy.
  2. Stir in the crushed pineapple, drained, so the wet mixture looks evenly speckled.
Combine and fold
  1. Pour the wet ingredients into the dry ingredients and stir just until the flour disappears, keeping the batter thick.
  2. Fold in the grated carrots, squeezed-dry zucchini, shredded sweetened coconut, raisins, and chopped walnuts or pecans until the mix is evenly distributed.
Bake
  1. Divide the batter among the muffin cups, filling them very full—this helps create high, golden-domed morning glory muffins.
  2. Bake at 375°F for 22–25 minutes until a toothpick inserted in the center comes out clean and the tops are deeply golden.
Cool
  1. Cool the muffins in the pan for 5 minutes so they set and release more easily.
  2. Transfer to a wire rack to cool further, keeping the tops from steaming and softening.

Notes

For best texture, squeeze the zucchini very dry so the muffins bake up tall instead of dense. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a whole-grain swap, replace up to half of the all-purpose flour with whole wheat flour if you want a heartier crumb.