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GF-DF Zucchini Morning Glory Muffins

Updated: Jan 26, 2023

An amazing and delicious gluten-free and dairy-free breakfast packed full of fruit and veggies that even your kids will love!

Yields: 1/2 dozen large muffins


1 cup of almond flour

1 cup of gluten free flour

1/2 cup of honey or maple syrup

1 tablespoon of baking powder

2 teaspoons of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground ginger

1/2 teaspoon of salt

1/2 cup of unsweetened apple sauce

1/2 cup of coconut oil, melted

1 tablespoon of vanilla extract

1 apple, peeled and shredded

1 cup of grated carrot (about 2)

1 cup of grated zucchini (about 1)

1/2 cup of raisins

1/2 cup of flaked coconut


1) Preheat oven to 350 degrees.

2) Spray muffin pan with non-stick spray.

3) In a large bowl mix dry ingredients & stir.

4) In another bowl, mix all wet ingredients.

5) Fold in carrots, zucchini, apple, raisins & coconut.

6) Combine both bowls and stir until well mixed.

7) Bake at 350 degrees for 25 minutes until center is well formed. I use large muffin pans, so if you use smaller ones, you may need to cut down on the bake time.

8) Scrape around muffins with a spatula, transfer to wire rack and let cool before serving. It works best if you hold wire rack over muffin tray and flip in one motion due to their moistness.

NOTE: Not a zucchini fan? Simply replace with carrots!

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