Hearty Breakfast Muffins

Hearty Breakfast Muffins

45 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    50 m
KatieTries2Cook
Recipe by  KatieTries2Cook

“Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
  3. 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.
  4. 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.

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Reviews (45)

Rate This Recipe
Jessica
34

Jessica

I really, really enjoyed these healthy muffins, so did my almost 2 year old daughter and my husband. They were delicious and moist. We are striving to reduce processed foods and this was a perfect addition to our meal plans. I almost exactly followed the recipe. I substituted coconut oil for the vegetable oil (1/2 cup for 1/2 cup) and didn't add the pecans because I didn't have any on hand and I wasn't sure if my daughter would eat them anyway. My yogurt was Greek yogurt. My only regret is not doubling this batch. I felt great about letting my daughter eat these for dinner because of all the veggies and fruit. These muffins barely rise, so fill your muffin tins completely.

RYERSAE
28

RYERSAE

I have made these twice and have had excellent results both times. My only pet peeve with this recipe is that it calls for "one zucchini" - if you see the massive size of the ones that came out of my parents' garden this year...so I have experimented with 2-3 cups of zucchini and it's been fine. I love that they freeze well and are great for me to eat at work. I've also substituted applesauce for the oil and chocolate chips for the cherries. Both worked well for us!

Sarah Jo
27

Sarah Jo

Before using the oats in this recipe, I ran them through the food processor to get a finer consistancy. I also did not have dried cherries, I substituted Craisins. I got twelve biggish muffins out of one recipe. Baked at 350*, they were done at a little over 22 minutes. These were VERY good, perfectly sweet, moist and slightly chewy and packed with all kinds of yummy goodies. The whole family loved them. DELICIOUS.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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