Hearty Breakfast Muffins

Name: Hearty Breakfast Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 carrots, shredded; 2 bananas, mashed; 1 zucchini, shredded; 0.25 cup vegetable oil; 0.25 cup yogurt; 2 eggs; 1 cup whole wheat flour; 1.5 teaspoons baking soda; 0.5 cup packed brown sugar; 0.5 cup rolled oats; 0.5 cup shredded coconut; 0.5 cup chopped pecans; 0.5 cup dried cherries; 1 teaspoon ground cinnamon; 1 teaspoon salt; 0.5 teaspoon ground ginger

4.7

(296)

247 Reviews

74 Photos

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.

Recipe by KatieTries2Cook

Updated on September 5, 2022

close up view of Hearty Breakfast Muffins on a cooling rack

74

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

227	Calories
10g	Fat
32g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 227
% Daily Value *
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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.