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This image shows a plate of delicious and moist breakfast muffins, packed with wholesome ingredients like carrots, zucchini, banana, and dried cherries, perfect for a healthy start to the day.

Breakfast Muffins

These hearty Breakfast Muffins are packed with wholesome ingredients like carrots, banana, and zucchini, providing a nutritious start to your day. Moist and flavorful, they’re perfect for a quick breakfast or snack on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 227 kcal

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.
    This image shows a muffin tin being prepared by either greasing the cups or lining them with paper liners, getting it ready for baking hearty breakfast muffins.
  • In a large bowl, combine the carrots, banana, zucchini, vegetable oil, yogurt, and eggs until well mixed.
    This image shows shredded carrots, mashed bananas, shredded zucchini, eggs, oil, and yogurt being mixed together in a bowl to create the wet ingredients for breakfast muffins.
  • In a separate bowl, whisk together the flour and baking.
    This image shows flour, baking soda, brown sugar, oats, coconut, pecans, and dried cherries being whisked together in a separate bowl, creating the dry ingredient mix for the breakfast muffins.
  • Add the brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger to the flour mixture, stirring until everything is evenly coated.
    This image shows the wet mixture of bananas, carrots, and zucchini being carefully folded into the dry flour mixture, forming the muffin batter.
  • Fold the banana mixture into the flour mixture until just blended.
    This image shows the muffin batter being spooned into the prepared muffin tin, with each cup being filled about two-thirds full, ready for baking.
  • 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.
    This image shows the muffins baking in the oven, with the tops turning golden and lightly bouncing back when pressed, signaling that they are perfectly cooked.
  • Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
    This image shows breakfast muffins being carefully transferred from the muffin tin to a wire rack to finish cooling completely, ensuring the muffins retain their soft texture.

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.