Breakfast Muffins
These hearty Breakfast Muffins are packed with wholesome ingredients like carrots, banana, and zucchini, providing a nutritious start to your day. Moist and flavorful, they’re perfect for a quick breakfast or snack on the go.
Equipment
- Muffin Tin
- Measuring cups and spoons
- Wire Rack
- Whisk
- Mixing bowls
Ingredients
- 1 tsp salt
- ½ cup packed brown sugar
- ½ tsp ground ginger
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup rolled oats
- ½ cup dried cherries
- 1 tsp ground ginger
- 1½ tsp baking soda
- 2 carrots, shredded
- 1 zucchini, shredded
- 2 bananas, mashed
- ¼ cup vegetable oil
- ¼ cup yogurt
- 2 eggs
- 1 cup whole wheat flour
Instructions
- Preheat your oven to 375°F (190°C) and either grease 12 muffin cups or line them with paper liners.
- In a large bowl, combine the carrots, banana, zucchini, vegetable oil, yogurt, and eggs until well mixed.
- In a separate bowl, whisk together the flour and baking.
- Add the brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger to the flour mixture, stirring until everything is evenly coated.
- Fold the banana mixture into the flour mixture until just blended.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until the tops bounce back when lightly pressed.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture and flavor, consider adding a handful of raisins or chopped dried apricots to the batter.
- To make these muffins even more nutritious, use whole wheat flour instead of all-purpose flour.