If you have been a visitor here for a while, then you know I love breakfast. For all of you who can skip breakfast and do the fasting routine, my hat goes off to you. However, that’s not gonna happen in my world. I pretty much open my eyes and then open my mouth. As soon as I walk into the kitchen each morning, I eat a banana and then head out the door for my workout. I cannot imagine not having this routine in my life. I usually eat a bagel for breakfast, but when I saw the ingredients in this hearty breakfast muffins recipe, I suspected that one or two of them would keep me filled up and energized until lunch. Not only is this a good recipe for adults, but it is a great way to get vegetables into your children with its carrots and zucchini. And if you switch out the oil for applesauce the way I did, then you have a low fat nutritious muffin for breakfast, snack time, or any time of the day that you choose. I found this recipe here.
I made three changes to the recipe: As mentioned I used applesauce instead of oil; I omitted the dry cherries because I don’t like dry fruit baked into anything; and I used all-purpose flour because that’s what I had. All of these changes to the hearty breakfast muffins went unnoticed. Oh, and I should mention that they freeze well, which makes them the perfect fast breakfast food. The same day that I baked these muffins I made slow cooker apple butter. The muffins came out of the oven at the same time I was putting the apple butter in jars. Of course, I saved out some warm apple butter to slather onto a muffin. Mmmmm….what a treat. One more thing…..I baked them in parchment cups (you can buy them here,) which make them look (and taste LOL) a little bit better. It’s all about the presentation, right?
Hearty Breakfast Muffins
- 2 bananas, smashed
- 2/3 cup zuchini, shredded
- 2 carrots, shredded
- 1/4 cup vegetable oil
- 1/4 cup yogurt
- 2 eggs
- 1 cup flour
- 1 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cups oats
- 1/2 cup coconut
- 1/2 cup chopped pecans,optional
- 1/2 cup dried cherries, optional
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ginger
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 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.
This is a great recipe for fall. Enjoy one of these muffins alone for breakfast or with a bowl of hot flavorful soup for lunch or dinner.
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