Our Glorious Morning Muffins are full of healthy ingredients such as zucchini, carrot, currants and walnuts. They feel like the perfect Fall treat with the warming spices of cinnamon and nutmeg. To us, these muffins are “just sweet enough” with a small amount of coconut sugar and the natural sweetness of a ripe banana and applesauce.
Why do we call them Glorious Morning Muffins?
Earlier this Fall, I was intent on creating a zucchini muffin. It became my mission! After several attempts (5 to be exact) I had created a Zucchini Chocolate Chip Muffin that was as delicious as our Epically Epic Banana Chocolate Chip Muffins (which still remain our kids’ favorite after 5+ years!)—but it was equally as sweet.
I realized that I actually wanted something warming and savory, so I added nutmeg along with the cinnamon, replaced some shredded zucchini with some carrots and swapped the chocolate chips for currants and walnuts. It was an immediate hit with my family and neighbors, who had sampled each batch along the way!
As Roy ate a second muffin, he said, “These are definitely my favorite now that you made them into a Morning Glory Muffin.”
“A what?” I asked.
A quick Google search confirmed that Morning Glory Muffins were created by Pam McKinstry, who was the owner of the “Morning Glory Cafe” in Nantucket. She created the original Morning Glory Muffins in 1978. In 1981, Gourmet Magazine printed her recipe and it was chosen by the readers as one of the best recipes of the past 25 years in the magazine’s 1991 edition. You can find her original recipe here.
Apparently, I had unknowingly created a Morning Glory Muffin—so we lovingly named ours the Glorious Morning Muffin in homage to the original.
While I can’t say that that I am particularly excited for summer weather to end, I am excited for the tastes and aromas of this upcoming season.
Glorious Morning Carrot Zucchini Muffins
by Debbie Steinbock
1 cup coarsely shredded carrot
1 cup coarsely shredded zucchini
½ cup currants or raisins
¼ cup walnuts, roughly chopped
1 ½ cups Bob’s Red Mill GF 1 to 1 Baking Flour
½ cup coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. cinnamon
¾ tsp. nutmeg
1 tsp. salt
1 ripe banana
½ cup organic applesauce
2 eggs, beaten
⅓ cup melted coconut oil
2 tsp. pure vanilla extract
- Preheat oven to 350° and line a muffin pan with 12 parchment paper muffin liners.
- Shred the zucchini and place it on a plate with several layers of paper towels (on the top and bottom) to absorb the excess liquid. Set aside.
- Shred the carrots and set aside.
- In a large bowl, combine all the dry ingredients.
- In a blender or food processor, combine the wet ingredients.
- Add the wet ingredients into the bowl with the dry ingredients and stir until everything is well combined; add in the zucchini, carrots and currants/raisins.
- Scoop batter into each muffin cup to 2/3 full.
- Add a sprinkle of chopped walnuts to the top of each muffin.
- Bake in center of preheated oven for 20-22 minutes, until the muffins look firm and a bit crusty; a toothpick should come out dry.
- Cool on a wire rack.