Zucchini Breakfast Muffins

Ingredients

  • 1 cup shredded carrots
  • 2 mashed bananas
  • 1 ½ cup shredded zucchini
  • ¼ cup canola oil
  • ¼ cup vanilla yogurt
  • 2 eggs
  • 1 cup whole wheat flour
  • 1 ½ tsp baking soda
  • ½ cup packed brown sugar
  • ½ cup old fashioned oats
  • ½ cup shredded sweetened coconut
  • ½ cup chopped pecans
  • ½ cup dried cherries
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp ground ginger

Directions

  • Step 1:

    Preheat oven to 375 F. Grease 18 muffin cups or line with paper liners.

  • Step 2:

    In a large bowl, mix carrots, bananas, zucchini, canola oil, yogurt, and eggs until well combined.

  • Step 3:

    In a separate large bowl, whisk flour and baking soda together.

  • Step 4:

    Add the brown sugar, oats, sweetened coconut, pecans, cherries, cinnamon, salt, and ginger to the flour/baking soda mixture and stir until well combined.

  • Step 5:

    Add the dry ingredients to the carrot/zucchini mixture and stir until just combined.

  • Step 6:

    Spoon batter into prepared muffin cups, filling each 2/3 full.

  • Step 7:

    Bake about 18 – 22 minutes, until tops spring back with lightly touched.

  • Step 8:

    Let cool for 10 minutes before removing to a cooling rack to cool completely.