Recipe Hearty Breakfast Muffins
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
Instructions
Preheat oven to 375 degrees F (190 degrees C) and grease or line a 12-cup muffin tin. Combine carrots, banana, zucchini, oil, yogurt, and eggs in a large bowl. In another bowl, whisk flour and baking soda, then stir in brown sugar, oats, coconut, pecans, cherries, and spices. Merge the wet ingredients into the dry mixture until just combined. Fill muffin cups 2/3 full and bake for 18 to 22 minutes until tops spring back. Cool in the tin for 10 minutes before transferring to a wire rack to finish cooling.
Nutrition
Total Fat 10g 13%, Saturated Fat 2g 11%, Cholesterol 31mg 10%, Sodium 388mg 17%, Total Carbohydrate 32g 12%, Dietary Fiber 4g 14%, Total Sugars 17g, Protein 5g, Vitamin C 5mg 26%, Calcium 42mg 3%, Iron 1mg 6%, Potassium 265mg 6%
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Recipe Hearty Breakfast Muffins.