Morning Glory Muffins 666 Edit
Morning Glory Muffins 666 Edit

Morning Glory Muffins


  • 3 large eggs, room temperature
  • ⅓ cup oil (avocado, coconut, or vegetable)
  • ⅓ cup water
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup shredded zucchini
  • ½ cup shredded carrots
  • ¼ cup shredded unsweetened coconut
  • ¼ cup chopped pecans, plus more for garnish
  • 2 tbsp raisins


  1. Place the zucchini in a tea towel and squeeze out as much moisture as possible.
  2. Add raisins to a small bowl and cover with warm water to plump them up.
  3. Preheat the oven to 350 and line a cupcake pan with 15 liners.
  4. In a large mixing bowl, add the eggs, oil, water, and vanilla. Mix with a whisk until well combined.
  5. Add the cake mix, cinnamon, nutmeg, and Brown Swerve. Mix with a whisk until well combined.
  6. Add the drained zucchini, carrots, coconut, pecans, and soaked raisins. Fold into the batter with a spatula until well combined.
  7. Fill each muffin liner with about 2 tbsp batter. Garnish with a sprinkle of chopped pecans.
  8. Bake the muffins for about 20 minutes, or until fully cooked through and golden brown on top.
  9. Remove from the oven and transfer to a cooling rack.
Nutrition Facts

Serving Size 1

Servings 15

Calories 160
Total Fat 14g
Total Saturated Fat 6g
Cholesterol 35mg
Sodium 150mg
Total Carbs 17g
Dietary Fiber 3g
Sugars 2g
Added Sugar 0g
Swerve 10g
Protein 4g
Net Carbs: 4g