Recipe Details

Hearty Breakfast Muffins

Hearty, healthy breakfast muffins loaded with carrots, zucchini, pecans, coconut, and bananas. Guaranteed to get your day off to a good start!

Makes:12 servings

Ingredients

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

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Directions

Prep:20 mCook:20 mReady:50 m

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.