Hearty Breakfast Muffins
IntroductionWith my modifications from original on AllRecipes.
Tasty, lightly sweet muffins that are a great grab-and-go breakfast option. With my modifications from original on AllRecipes.
Tasty, lightly sweet muffins that are a great grab-and-go breakfast option.
2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
1/4 cup vegetable oil
1/4 cup yogurt
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
The original recipe says it makes 12 muffins, but I had enough left over to make three more, or 12 mini muffins.
Make sure to strain/drain the carrots and zucchini when shredded. The muffins were still quite wet in the middle when I made them and could have used a bit less moisture.
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, raisins, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Serving Size: 15 muffins.
Number of Servings: 15
Recipe submitted by SparkPeople user RABBITOLM.