Hearty Breakfast Muffins

Name: Hearty Breakfast Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 carrots, shredded 2 carrots, shredded; 2 bananas, mashed 2 bananas, mashed; 1 zucchini, shredded 1 zucchini, shredded; ¼ cup vegetable oil ¼ cup vegetable oil; ¼ cup yogurt ¼ cup yogurt; 2 eggs 2 eggs; 1 cup whole wheat flour 1 cup whole wheat flour; 1 ½ teaspoons baking soda 1 ½ teaspoons baking soda; ½ cup packed brown sugar ½ cup packed brown sugar; ½ cup rolled oats ½ cup rolled oats; ½ cup shredded coconut ½ cup shredded coconut; ½ cup chopped pecans ½ cup chopped pecans; ½ cup dried cherries ½ cup dried cherries; 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon; 1 teaspoon salt 1 teaspoon salt; ½ teaspoon ground ginger ½ teaspoon ground ginger

Prep: 20 minsCook: 20 mins

Prep

20 mins

Cook

20 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

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

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.