Vegetarian

Hearty Breakfast Muffins is for Breakfast.

Hearty Breakfast Muffins takes several minutes to prepare.

Hearty Breakfast Muffins takes several minutes to cook.

Hearty Breakfast Muffins makes 18 servings.

The ingredients for Hearty Breakfast Muffins are:

2 carrots, shredded (about 1 cup)
2 bananas, mashed (about 1 cup)
1 zucchini, shredded (about 2 cups)
1/4 cup vegetable oil (could use applesauce)
1/4 cup yogurt
2 eggs
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup dried cherries (substituted craisins, or raisins)
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger

Here is how you make Hearty Breakfast Muffins:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 (I needed 18) 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.Serving Size: 1 muffinNumber of Servings: 18Recipe submitted by SparkPeople user CHANGE_FOR_GOOD.

The nutritional information for Hearty Breakfast Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 156.1

• Total Fat: 6.9 g
• Cholesterol: 20.7 mg
• Sodium: 252.9 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 2.1 g
• Protein: 3.1 g