Why are they called morning glory muffins?

Morning glory muffins were originally a hearty, fruit-and-veggie-packed breakfast muffin invented in the 1970s. The name comes from the idea of giving your morning a cheerful “glorious” start, and this recipe follows that tradition. With grated carrots, zucchini, warm spices, and optional mix-ins like nuts or raisins, these muffins share the same wholesome spirit without going overboard on sugar or fat.

How to make zucchini carrot muffins more moist?

The key to moist your muffins is grated fresh produce + enough fat . In this recipe, oil and brown sugar trap moisture, while the carrots and zucchini release water slowly as they bake. If your zucchini carrot muffins are dry, it could be from overbaking or using pre-shredded, dried-out carrots. Stick to fresh, grate them yourself, and don’t skip the oil, even if you’re trying to cut back.

Why are my carrots turning green in muffins?

It’s not mold, it’s science. When baking soda isn’t fully mixed or is overly concentrated in one area, it reacts with the carrots’ natural pigments, causing them to turn green or blue. It’s harmless, but definitely odd-looking. To avoid this, mix your dry ingredients thoroughly and don’t overdo the baking soda. For even better distribution, toss the grated carrots with a spoonful of flour before adding them to the batter.

Zucchini Carrot Muffins: Moist & Easy Recipe with 1 Secret

Ingredients

Scale

1 cup grated zucchini

1 cup grated carrots

2 eggs

1/2 cup brown sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin pan with liners.

2. In a bowl, mix eggs, sugar, oil, and vanilla until smooth.

3. Stir in grated zucchini and carrots.

4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

5. Gradually combine dry and wet ingredients until just mixed.

6. Scoop batter into muffin cups, filling each 2/3 full.

7. Bake for 18–22 minutes or until a toothpick comes out clean.

8. Let cool in pan for 5 minutes, then transfer to a wire rack.

Notes

No need to peel zucchini. Just grate and lightly squeeze excess moisture.

You can add raisins, chopped walnuts, or shredded coconut for variation.

These muffins freeze well up to 2 months.

Author: Chef Saly
Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast, Snacks
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 9g
Sodium: 125mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg