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Hearty Breakfast Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent morning muffins bursting with carrots, zucchini, pecans, coconut, and bananas for a satisfying and nutritious breakfast boost.
Ingredients:
  • 2 carrots, shredded
  • 2 bananas, mashed
  • 1 zucchini, shredded
  • 0.25 cup vegetable oil
  • 0.25 cup yogurt
  • 1 cup whole wheat flour
  • 1.5 teaspoons baking soda
  • 0.5 cup packed brown sugar
  • 0.5 cup rolled oats
  • 0.5 cup shredded coconut
  • 0.5 cup chopped pecans
  • 0.5 cup dried cherries
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin tin by greasing or lining with paper liners.
  • Combine the carrots, banana, zucchini, vegetable oil, yogurt, and eggs in a large bowl, ensuring they are thoroughly mixed.
  • In a separate bowl, whisk together flour and baking soda. Add brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger to the flour mixture, ensuring all ingredients are coated. Gently fold in the banana mixture until just combined. Fill prepared muffin cups 2/3 full with the batter.
  • Bake in the preheated oven for 18-22 minutes until tops spring back when lightly pressed. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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