There’s something magical about the scent of freshly baked muffins wafting through the kitchen on a crisp morning. These breakfast muffins are the kind of treat that makes you want to linger over your coffee a little longer, savoring each bite.
Crafted with whole wheat flour and a touch of honey, these muffins strike the perfect balance between wholesome and indulgent.
I first started making these muffins during the fall, when the mornings were just cool enough to make the idea of a warm, spiced breakfast irresistible. The mix of cinnamon and nutmeg gives them a cozy, nostalgic flavor that feels like a warm hug on a chilly day.
The best part? They’re incredibly versatile. Whether you prefer them plain, studded with juicy blueberries, or with a handful of chopped nuts for extra crunch, these muffins always hit the spot.
As they bake, the aroma of spices fills the house, mingling with the sweet smell of honey, and you know you’re in for a treat. Serve them alongside a drizzle of Homemade Vanilla Syrup or a dollop of Whipped Greek Yogurt for a breakfast that feels both comforting and a little bit special.
Why I Love This Recipe?
- These muffins are a lifesaver on busy mornings, offering a grab-and-go option that’s both delicious and nourishing.
- Whether you’re in the mood for something fruity, nutty, or just plain spiced, this recipe adapts effortlessly to your cravings.
- While I love making these during the fall, they’re truly a year-round favorite. Just swap in seasonal fruits or spices to keep things fresh.
- Even the pickiest eaters love these muffins, making them a great way to sneak in some whole grains and fiber without anyone being the wiser.
Breakfast Muffins
Equipment
- Muffin Tin
- Measuring cups and spoons
- Wire Rack
- Whisk
- Mixing bowls
Ingredients
- 1 tsp salt
- ½ cup packed brown sugar
- ½ tsp ground ginger
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup rolled oats
- ½ cup dried cherries
- 1 tsp ground ginger
- 1½ tsp baking soda
- 2 carrots, shredded
- 1 zucchini, shredded
- 2 bananas, mashed
- ¼ cup vegetable oil
- ¼ cup yogurt
- 2 eggs
- 1 cup whole wheat flour
Instructions
- Preheat your oven to 375°F (190°C) and either grease 12 muffin cups or line them with paper liners.
- In a large bowl, combine the carrots, banana, zucchini, vegetable oil, yogurt, and eggs until well mixed.
- In a separate bowl, whisk together the flour and baking.
- Add the brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger to the flour mixture, stirring until everything is evenly coated.
- Fold the banana mixture into the flour mixture until just blended.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until the tops bounce back when lightly pressed.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture and flavor, consider adding a handful of raisins or chopped dried apricots to the batter.
- To make these muffins even more nutritious, use whole wheat flour instead of all-purpose flour.
Nutrition Info
| Nutrition | Value |
|---|---|
| Calories | 227 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Vitamin C | 5 mg |
| Iron | 1 mg |
| Sugar | 17 g |
| Calcium | 42 mg |