Hearty Breakfast Muffins
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
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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.
Source
Original recipe: View Original