Harvest Morning Muffins Recipe

Celebrate the flavors of fall with Harvest Morning Muffins Recipe. Packed with shredded zucchini, sweet apple, warm spices, and a hint of maple syrup, they’re moist, tender, and perfect for a cozy breakfast or snack. Easy to make and naturally wholesome, these muffins bring the taste of the orchard straight to your kitchen.

Ingredients (12 muffins):

• 2 large eggs
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 1 cup shredded zucchini
• 1/2 cup grated apple
• 1 cup whole-wheat pastry flour
• 1/2 cup oat flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk eggs with maple syrup and coconut oil until smooth.
3. Stir in shredded zucchini, grated apple, and nuts if using.
4. In a separate bowl, combine flours, baking powder, baking soda, salt, cinnamon, and ginger.
5. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Spoon batter into muffin cups, filling about 3/4 full.
7. Bake 22–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool slightly before serving. Optional: drizzle with extra maple syrup or a light glaze.