-
-
My review
Hearty Breakfast Muffins
KatieTries2Cook
"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. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 227 calsOriginal recipe yields 12 servings (1 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat 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 until fully incorporated.
- Whisk flour and baking soda 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 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 227 calories; 10.1 g fat; 31.7 g carbohydrates; 4.5 g protein; 31 mg cholesterol; 388 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 163198 Ratings
-
-
-
-
-
Most helpful positive review
8/11/2013
I have made these twice and have had excellent results both times. My only pet peeve with this recipe is that it calls for "one zucchini" - if you see the massive size of the ones that came out...
Most helpful critical review
8/13/2013
If I could give 2.5, I would. These had a lot of potential. Unfortunately, they come out super soggy and mushy. I felt like it needed more flour going in, but I stuck to the recipe (unlike pr...
Most helpful
Most positive
Least positive
Newest
8/11/2013
I have made these twice and have had excellent results both times. My only pet peeve with this recipe is that it calls for "one zucchini" - if you see the massive size of the ones that came out...
3/20/2013
I really, really enjoyed these healthy muffins, so did my almost 2 year old daughter and my husband. They were delicious and moist. We are striving to reduce processed foods and this was a p...
3/8/2013
Before using the oats in this recipe, I ran them through the food processor to get a finer consistancy. I also did not have dried cherries, I substituted Craisins. I got twelve biggish muffins o...
4/26/2013
I substituted a shredded apple (with peel) for the zucchini and used honey flavoured Greek yogurt. These were delicious and even got top marks from my picky husband. This recipe excites me becau...
7/5/2013
I have made these several times, and it's now my favorite muffin recipe! They are great for breakfast, or anytime! The first time I made it as written, but its so easy to make substitutions to s...
8/13/2013
If I could give 2.5, I would. These had a lot of potential. Unfortunately, they come out super soggy and mushy. I felt like it needed more flour going in, but I stuck to the recipe (unlike pr...
3/10/2013
I used soy milk instead of yogurt, spelt flour instead of whole wheat, and raisins instead of cherries. I replaced the brown sugar with half the amount of honey, and found that these were VERY ...
12/14/2013
Very adaptable. I make these all the time at the request of my hubby, but I use leftover baked plain sweet potatoes or canned pumpkin in place of the zucchini - no one in my house cared much for...