Hearty Breakfast Muffins

Name: Hearty Breakfast Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 pieces Carrot (2 carrots, shredded); 2 pieces Banana (2 bananas, mashed); 1 piece Zucchini (1 zucchini, shredded); ¼ cup Vegetable Oil (0.25 cup vegetable oil); ¼ cup Yogurt (0.25 cup yogurt); 2 pieces Egg (2 eggs); 1 cup Wheat Flour (1 cup whole wheat flour); 1 ½ tsp Bicarbonate of Soda (1.5 teaspoons bicarbonate of soda); ½ cup Brown Sugar (0.5 cup packed brown sugar); ½ cup Rolled Oat (0.5 cup rolled oats); ½ cup Coconut (0.5 cup shredded coconut); ½ cup Pecans (0.5 cup chopped pecans); ½ cup Dried Cherry (0.5 cup dried cherries); 1 tsp Cinnamon (1 teaspoon ground cinnamon); 1 tsp Table Salt (1 teaspoon table salt); ½ tsp Ginger Powder (0.5 teaspoon ground ginger)

40 minAmerican

Servings12

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Vegetarian
Pescatarian

Steps

1preheat the oven to 375 degrees f (190 degrees c).
2grease 12 muffin cups or line with paper liners.
3mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
4whisk flour and bicarbonate of soda together in a separate bowl.
5mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour.
6stir banana mixture into flour mixture until just combined.
7spoon batter into the prepared muffin cups, filling each 2/3 full.
8bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes.
9cool in the tin for 10 minutes.
10transfer to a wire rack to cool completely.