Zucchini and Fresh Pineapple Morning Glory Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
16
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Calories
311 kcal
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Course
Breakfast
Zucchini and Fresh Pineapple Morning Glory Muffins
Description
These Morning Glory Muffins begin by preparing a candied topping of chopped pecans and roasted sunflower seeds coated with honey and olive oil, baked until lightly golden and slightly sticky. Meanwhile, zucchini is shredded and excess moisture absorbed with paper towels. The dry ingredients include whole wheat pastry flour, brown sugar, baking soda, cinnamon, cloves, ginger, and salt, combined with coconut and golden raisins for added texture and sweetness.
Wet ingredients like eggs, vegetable oil, orange juice, and vanilla are mixed in, followed by adding drained pineapple and prepared zucchini. The batter is spooned into muffin cups and topped with turbinado sugar for extra crunch before baking. The resulting muffins are moist with bursts of fruity sweetness, a mild spice profile, and a crunchy, sweet nut topping.
They make a flavorful breakfast or snack, showcasing seasonal produce in a wholesome muffin. The topping adds a toasted element that balances the soft interior, making for a layered eating experience.
Ingredients
- For the candied pecan topping:
- 1 cup pecan finely chopped
- ½ cup sunflower seeds roasted sunflower seeds, salted
- 2 teaspoons honey
- 1 teaspoon extra virgin olive oil
- For the muffins:
- 2 cups zucchini shredded
- 1 cup pineapple drained, finely diced, fresh
- 2 cups whole wheat pastry flour I have also used white whole wheat flour with good results
- 1 cup brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup coconut sweetened or unsweetened, packed, shredded
- ½ cup golden raisins
- 3 egg large
- ⅔ cup vegetable oil I like sunflower oil, but any neutral flavored oil would be fine
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- turbinado sugar for topping, or demerara sugar (see notes
Instructions
- Preheat the oven to 375°F. Lightly grease 16 muffin cups or line them with papers. Line a sheet pan with foil and spray lightly with cooking spray or rub with a paper towel and a bit of oil.
- Lay several thicknesses of paper toweling on a work surface. Spread grated zucchini on top of paper towels. Roll zucchini up tightly in paper toweling to absorb excess moisture. Set aside.
- Combine pecans and sunflower seeds on the prepared sheet pan. Drizzle with the honey and olive oil. Stir to coat seeds with honey mixture (don't worry if the honey seems to stick to just some of the nut mixture, it will all come together in the oven). Bake for 4 minutes. Stir to redistribute and bake another 2-3 minutes or until pecans are light golden brown. Remove from oven and set aside. Stir once or twice during cooling to keep mixture from clumping together.
- In a large bowl, combine the flour, brown sugar, baking soda, spices, and salt. Stir well.
- Add the coconut and golden raisins. Stir well and the run your hands through the mixture, breaking up any small clumps of brown sugar, coconut or raisins that remain. Add drained zucchini and pineapple and stir again.
- In a separate bowl, beat together the eggs, oil, orange juice and vanilla. Stir till smooth. Add egg mixture to the flour mixture, and stir until evenly moistened (mixture will be fairly thick).
- Divide the batter among the cup wells of the prepared pans, filling almost to the top (a little more than ¾ full). Divide the candied pecan mixture evenly among the muffins. Sprinkle each muffin with about ½ teaspoon of demerara (or turbinado) sugar.
- Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center comes out clean.
- Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Store in an airtight container.
Notes
- See Café Tips section for detailed baking advice and variations related to the nut topping and sugar choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 236mg | 10% |
| Potassium | 278mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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