Name: Hearty Breakfast Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Carrots, shredded - 2; Bananas, mashed - 2; Zucchini, shredded - 1; Vegetable oil - ¼ cup; Yogurt - ¼ cup; Eggs - 2; Whole wheat flour - 1 cup; Baking soda - 1 ½ teaspoons; Packed brown sugar - ½ cup; Rolled oats - ½ cup; Shredded coconut - ½ cup; Chopped pecans - ½ cup; Dried Cherries - ½ cup; Ground cinnamon - 1 teaspoon; Salt - 1 teaspoon; Ground ginger - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Breakfast Muffins

1. Carrots, shredded - 2

2. Bananas, mashed - 2

3. Zucchini, shredded - 1

4. Vegetable oil - ¼ cup

5. Yogurt - ¼ cup

6. Eggs - 2

7. Whole wheat flour - 1 cup

8. Baking soda - 1 ½ teaspoons

9. Packed brown sugar - ½ cup

10. Rolled oats - ½ cup

11. Shredded coconut - ½ cup

12. Chopped pecans - ½ cup

13. Dried Cherries - ½ cup

14. Ground cinnamon - 1 teaspoon

15. Salt - 1 teaspoon

16. Ground ginger - ½ teaspoon

How to cook deliciously - Hearty Breakfast Muffins

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

2. Stage

Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.

3. Stage

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. Stage

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.