Start by preheating the oven to 375 degrees Fahrenheit. Next, grate the carrot, apple, and zucchini. Then, add the craisins and coconut flakes to the mixture and set aside.*

*Note that this mixture may be a bit moist and that's okay. You don't need to dry it or drain it.

Now, mix together the brown sugar, cane sugar, cinnamon, nutmeg, ginger, baking powder, salt, and all-purpose flour in a bowl and set aside.

And then, add the sourdough discard, vanilla extract, coconut oil, egg, sour cream, and orange juice together to a bowl and gently whisk it all together, but don't overdue it!*

*Note that the coconut oil will sort of separate from the mixture and that's alright.

Next, slowly add the dry ingredient mixture, the brown sugar, cane sugar, cinnamon, etc. to the sourdough discard mixture. Mix everything together until a more solid dough texture is formed. And now, add the grated mixture to the bowl and mix again until everything is thoroughly mixed together.

And then, line the muffin tin with the cupcake liners and fill each of them about 3/4ths of the way full of the sourdough morning glory batter.

Finally, place the muffins into the oven for about 20 minutes or until the muffins have risen, and you are able to stick a butter knife in the middle of the muffins and it comes out clean. Let the muffins cool off on a cooling rack and then enjoy!