These Zucchini Morning Glory Muffins are moist, naturally sweetened, and packed with hidden veggies, perfect for breakfast or grab-and-go snacks. Made gluten-free and dairy-free with zucchini, carrots, dried fruit, and warm spices, they’re a family-friendly twist on the classic flavor.
"Love these muffins! Tasty and light, it can be hard to get zucchini or morning glory muffins that set right but this recipe is perfect." -Krista S
A Quick Look At The Recipe
- ⏲️Ready In: 25 Minutes
- 👪Serves: 12
- 🍽 Calories and Protein: 194 kcals and 9 grams of protein
- 📋Main Ingredients: Almond butter, bananas, eggs, collagen powder, coconut flour, carrots, and zucchini.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, refined sugar-free, and paleo.
- ⭐ Why You'll Love It: They’re moist, filling, naturally sweet, and packed with veggies. Perfect for a grab-and-go paleo breakfast or snack that actually keeps you full.
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These healthy morning glory muffins are one of my go-to make-ahead breakfasts because they stay moist and are easy to grab on hectic mornings. You don’t even taste the veggies (like in this cookies and cream protein shake), but you do get that classic cozy morning-glory flavor.
I started making these when my kids were going through a “no green things” phase, and somehow these became a win. Now I whip them up for school mornings (paired with dairy-free scrambled eggs) or afternoon snacks, and they reheat perfectly in about 20 seconds. They’re naturally sweetened, kid-approved, and honestly, one of those recipes that makes me feel like I’ve got my mom life just a tiny bit more together (kind of like single serve protein banana bread)
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💭Why You'll Love This Recipe
Texture: These gluten-free morning glory muffins come out with a soft and moist texture, thanks to the addition of bananas and being grain-free.
Healthy: Packed with fiber and protein, the muffins work just as well for a quick breakfast as they do a grab-and-go snack.
Versatile: Since the muffins use lots of pantry staples, it's easy to adapt their flavor to create something that seems new but still gives the same fuel.
Ingredients and Substitutions
- Bananas: The riper they are, the sweeter the paleo morning glory muffins will be. The same goes for these banana almond flour muffins.
- Coconut oil: Though avocado oil can be used here instead, coconut oil hardens at room temperature, so it does tend to hold the muffins together a bit.
- Zucchini: Grate your zucchini and let it sit in a strainer to get some of the extra water out.
- Collagen powder: Collagen powder is the cleanest form of protein you can grab (learn more about what collagen powder is). It's one of the components of bone broth and comes with a lot of health-boosting properties, like a better immune system.
- Carrots: the finer the grate the carrots, the easier these gluten-free muffins go over with kids. Use up leftovers for this protein carrot mug cake.
Fun note: this recipe has actually been included by Twinkle for their top picks for Easy Ways to Get Your 5 a Day! It's a great recipe to help moms and kids get in some extra veggies & color to their diet.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Dried fruit: Though blueberries are used in the high-protein morning glory muffin recipe, any dried fruit will work. We enjoy mixing it up with dried cherries and apricots.
Applesauce: If you don't have bananas on hand, know that applesauce can be used instead. This is a nice twist in the fall.
Nut-free: To make the muffins nut-free, use sunflower seeds in place of the chopped pecans. You'll also probably like this gluten-free nut-free granola recipe, too.
How To Make Zucchini Morning Glory Muffins
Step 1: Add all dry ingredients to the bowl and begin adding in the wet.
Step 2: Mix and add in the shredded veggies.
Step 3: Portion into a muffin pan. Bake for 23 minutes until cooked through..
Step 4: Remove from the oven and let the muffins cool in the pan. Enjoy!
Expert Tips To Make It
To ensure your healthy morning glory muffins don't come out soggy, make sure to press the zucchini into a strainer or mesh sieve before adding it to the muffin batter. This helps remove any excess water.
If you don't have vanilla stevia, don't panic. About ⅛th to ¼ cup of coconut palm sugar works too.
You'll want to let these muffins sit in the pan to cool for a good thirty minutes. Any sooner and they not only break apart, but they don't seem cooked. The heat from the pan helps to finish off the baking!
Silicone muffin liners really help here (and in the case of grain free donuts). Otherwise, you're more likely to tear the muffins getting them out.
Store the zucchini breakfast muffins on the counter in an airtight container for 24 hours or in the fridge for up to 4 days. They do firm up a bit in the fridge, but are still delicious.
Zucchini Morning Glory Muffins FAQs
Morning glory muffins are a healthy breakfast muffin that usually contains a mixture of carrots, dried fruit, spices, and nuts. These morning glory muffins have a unique twist of using shredded zucchini and being paleo-approved.
No, paleo morning glory muffins are best enjoyed within four days of making them. Since they are very veggie and dried fruit-based, they tend to become mushy once frozen and thawed.
Yes, you'll want to squeeze the zucchini once grated when making morning glory muffins. Better yet, place it in a strainer and let it sit for 5-10 minutes to drain any excess water.
More Healthy Snacks You'll Love
If you tried this Zucchini Morning Glory Muffins With Zucchini or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Zucchini Morning Glory Muffins (Paleo)
Video
Equipment
- 1 Muffin tray
Ingredients
- 2 bananas ripe
- 3 eggs
- ⅛ cup Almond milk
- 3 tablespoon coconut oil measured solid then melted
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla stevia
- ⅓ cup almond butter
- ⅓ cup coconut flour
- ¼ cup Collagen powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup carrots shredded
- ½ cup zucchini shredded and squeezed
- ½ cup pecans chopped
- ¼ cup shredded coconut unsweetened
- ¼ cup dried blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mash the banana.
- Whisk in the coconut oil eggs, almond butter and vanilla until smooth.
- Add in the coconut flour, collagen powder, baking soda and powder. Mix until no clumps remain.
- Stir in the remaining ingredients until everything is coated.
- Spray a muffin tin (or use silicone cups!) and portion the batter into the tins.
- Bake for 23 minutes until cooked through.
- Remove from the oven and let the muffins cool in the pan.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Krista S says
Love these muffins! Tasty and light, it can be hard to get zucchini or morning glory muffins that set right but this recipe is perfect.
fitasamamabear says
Thank you so much for dropping this comment! They're a wicked muffin, happy that you stumbled across it!
Bre says
I'll be making these for the first time this week. I don't like to bake with stevia, though. How do you suggest I adjust recipe so I can use coconut sugar or maple syrup instead?
fitasamamabear says
There is the tiniest amount so I'd say you should be able to swap in 1 tbs of coconut sugar in its place easily enough.
Jenni says
These muffins are awesome! My kids ate these so fast and immediately asked me to make more!
fitasamamabear says
Haha mega win when the kids approve!