Description
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Ingredients
- 2 carrots, shredded
- 2 bananas, mashed
- 1 zucchini, shredded
- ¼ cup vegetable oil
- ¼ cup yogurt
- 2 eggs
- 1 cup whole wheat flour
- 1 ½ 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12