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Hearty Breakfast Muffins
Prep
20 mins
Cook
20 mins
Servings
12
Difficulty
Medium
These hearty breakfast muffins are my go to when I want something nutritious and delicious ready to grab on busy mornings. Packed with shredded vegetables like carrots and zucchini, they're naturally moist and full of fiber that keeps you satisfied all morning long. What I love most is how quick they come together in just 40 minutes total, and they're budget friendly since they use simple pantry staples. The warm cinnamon and ginger give them such a cozy flavor, while the dried cherries and pecans add that special touch that makes people think you spent hours baking.
Ella x
Ingredients
- 22 carrots, shredded
- 22 bananas, mashed
- 11 zucchini, shredded
- ¼ cup vegetable oil¼ cup vegetable oil
- ¼ cup yogurt¼ cup yogurt
- 22 eggs
- 11 cup whole wheat flour
- 11 ½ teaspoons baking soda
- ½ cup packed brown sugar½ cup packed brown sugar
- ½ cup rolled oats½ cup rolled oats
- ½ cup shredded coconut½ cup shredded coconut
- ½ cup chopped pecans½ cup chopped pecans
- ½ cup dried cherries½ cup dried cherries
- 11 teaspoon ground cinnamon
- 11 teaspoon salt
- ½ teaspoon ground ginger½ teaspoon ground ginger
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- 2
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
- 3
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.
- 4
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.
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