Dairy-Free Morning Glory Muffins for the Whole Family

April 8, 2019

We continue to introduce new foods to Owen, always try to give him a little of what we’re eating, but despite our best efforts he’s been on a serious kick of fruit, yogurt and carbs for a long time. I’ve chatted with chefs and dietary experts, all of whom have been super reassuring that Owen’s eating habits will in fact change (he can’t eat this many peanut butter sandwiches for all of eternity) and that where we’re at isn’t as bad as it can get when it comes to toddlers and their pickiness. Parents of picky eaters I see you, I hear you, we will survive!

That being said, if you’re anything like me, or if your kids are anything like Owen, I know you’re desperate to work veggies into your little ones diets. We sneak these in in anyway we can, and one full proof way is in muffins and breads like these morning glory muffins. Are they as healthy as munching on raw carrots and zucchini solo? Absolutely not. Are they a start? Absolutely.

What I think was best about making these muffins is that Owen helped with the whole process meaning the veggies and other healthy ingredients weren’t snuck in, they were portioned and mixed by my three year old. What I think was worst about making these muffins was the mess – so many ingredients, ha! But all in all it was worth it and they were delicious. Snag the recipe for the whole family below!  

Morning Glory Muffins

Servings: 18 muffins


  • 2 ¼ cups flour
  • ¾ cup sugar
  • 1 ½ teaspoons cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups carrots, shredded
  • 1 cup zucchini, grated and wrung out
  • ½ cup raw walnuts, chopped
  • ½ cup dried cherries
  • ½ cup honey
  • ½ cup unsweetened applesauce
  • 3 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees.
  • In your mixer combine your dry ingredients and produce, mix on low.
  • In a medium size bowl combine your wet ingredients (what’s left) and mix.
  • Slowly incorporate your wet ingredients into your dry ingredients, scraping the sides of the bowl as you go.
  • Spray your muffin tins with oil or line with papers.
  • Scoop batter into your muffin tins. It yielded 18 muffins for me.
  • Bake for about 20 minutes or until a toothpick comes out clean.
  • Cool before removing from tins and eating.
  • Enjoy!

This recipe was adopted and adjusted from here.

Photography by Amy Frances.

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