For an extra layer of flavor, toast the pecans and coconut lightly before adding them to the batter. Feel free to substitute other dried fruits, nuts, or seeds based on your preferences. Raisins, cranberries, walnuts, or sunflower seeds would all be excellent additions. If you don't have whole wheat flour, you can use all-purpose flour instead. The texture will be slightly different, but the muffins will still be delicious. These muffins freeze well. Wrap them individually and store them in the freezer for up to 2 months. Thaw at room temperature before serving.
Hearty Breakfast Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS915
Start your day with these wholesome and delicious muffins! Packed with nutritious ingredients and a hint of sweetness, they're moist, chewy, and perfectly customizable to your liking. A delightful way to fuel your morning!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol31 mg
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Fiber4 g
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Protein5 g
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Saturated Fat2 g
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Sodium388 mg
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Sugar17 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with either non-stick spray or paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, combine the shredded carrots, mashed bananas, shredded zucchini, vegetable oil, Greek yogurt, and eggs. Mix well until all ingredients are evenly incorporated. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the whole wheat flour and baking soda. Add the brown sugar, rolled oats, shredded coconut, chopped pecans, dried cherries, cinnamon, salt, and ginger to the flour mixture. Toss to coat the dry ingredients. (5 minutes)
04 Step
Recipe View Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. The batter should be thick and slightly lumpy. (3 minutes)
05 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 18-22 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean. (22 minutes)
07 Step
Recipe View Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Please Rate
Allan Okon
Mar 17, 2024These are the best breakfast muffins I've ever made! So moist and flavorful.
Mallie West
Nov 15, 2023My kids even loved them, and they usually won't eat anything with zucchini in it!
Krista Waelchi
Mar 16, 2023Easy to make and perfect for meal prepping for the week.
Cielo Carter
Jun 27, 2022I love how customizable these are. I added some chopped apple and walnuts – delicious!