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.
Ingredients
- carrots: 2 piece (shredded)
- bananas: 2 piece (mashed)
- zucchini: 1 piece (shredded)
- vegetable oil: 0.25 cup
- yogurt: 0.25 cup
- eggs: 2 piece
- whole wheat flour: 1 cup
- ½ teaspoons baking soda: 1 piece
- packed brown sugar: 0.5 cup
- rolled oats: 0.5 cup
- coconut: 0.5 cup (shredded)
- pecans: 0.5 cup (chopped)
- cherries: 0.5 cup (dried)
- ground cinnamon: 1 tsp
- salt: 1 tsp
- ground ginger: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
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Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
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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.
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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.
