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I had a helper this morning with making my Morning Glory Muffins! I made both the burrito packs and these muffins in the same morning due to time, so Allison was kind enough to help with these before school.
Muffins are one of my favorite foods, but I’ve never made Morning Glory Muffins before. The thought of adding tons of vegetables made me happy though, so I was all in!
It’s a pretty standard muffin recipe- combine the dry and wet ingredients in separate bowls, then mix together. The original recipe said this made 8 muffins, but I was able to get 15- and these are pretty big muffins!
The only hard thing about this recipe is shredding the vegetables. Not a big deal, but definitely time-consuming! You can do it during your Sunday afternoon meal prep, or use a food processor to speed things up.
I like to eat a lot, especially for breakfast. And these muffins are about 230 calories according to MyFitnessPal, which is definitely not enough for me! So I’ll probably hard-boil some eggs earlier in the week to go with these.
Actually, I ate a couple of these for snacks because they wouldn’t fit in the freezer bag. And they were SO soft and delicious! Totally kept me full until lunch.
After you bake them, put them on a cooling rack for about 30 minutes to let them cool completely. Then either put them on a cookie sheet lined with parchment paper, or keep them on the cooling rack, then place them in the freezer.
Once they’re frozen, you can add them all to a gallon-size freezer bag and just pull one out when you’re ready to eat! They defrost in the microwave pretty well.
How’s your freezer challenge going? And do you have a favorite muffin recipe? Leave a comment and let me know!
- 2 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup honey
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1 medium banana, mashed
- 2 eggs
- 2/3 cup milk
- 6 tablespoons olive oil
- 1 cup raisins
- Preheat the oven to 375 degrees.
- In a large bowl, combine the flour, oats, salt, baking powder, baking soda, and nutmeg.
- In a medium bowl, mix the honey, carrots, zucchini, banana, and olive oil.
- In a third small bowl, whisk together the eggs and milk.
- Combine everything into the large bowl and stir until fully mixed. Fold in the raisins.
- Use a 1/4 cup to scoop the mix into a greased muffin tin (Or two muffin tins if you get 15 muffins).
- Bake for 22-24 minutes until a toothpick comes out clean.
To freeze, let the muffins cool on a cooling rack for about 30 minutes. Place in the freezer, either still on the cooling rack or on a cookie sheet lined with parchment paper. Once frozen, place in a gallon-sized freezer bag.
Recipe adapted from Garden in the Kitchen
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)