Elevate your mornings with our Hearty Breakfast Muffins—a delicious blend of oats, whole wheat flour, and a medley of nutritious ingredients. Packed with fruits, nuts, and seeds, these muffins are a wholesome and satisfying way to start your day. Whether you prefer a classic blueberry twist or a hearty banana-nut combination, these muffins are easy to make and can be customized to suit your taste. Baked to golden perfection, they offer a delightful balance of sweetness and texture. Perfect for on-the-go breakfasts or a leisurely brunch, these Hearty Breakfast Muffins are a nutritious and flavorful choice for any morning occasion. Enjoy the warmth and goodness of homemade muffins that make every bite a hearty delight!
Hearty Breakfast Muffins Recipe | S2Recipes
Details Hearty Breakfast Muffins Recipes
Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 10 mins
Total Time: 50 mins
Servings: 12
Yield: 12 muffins
Ingredients For Hearty Breakfast Muffins Recipes
2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
Instructions: Hearty Breakfast Muffins Recipes
Step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Step 2: Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
Step 3: Whisk flour and baking soda together 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 banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 4: Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Doubled recipe to use up our garden's carrots and giant zucchini. Swapped out the oil with applesauce that I needed to use up in the fridge. Used the GF flour mix from Costco. Ended up adding an extra egg after the first batch that came out a little mushy. My daughter loved them!
I tried this recipe yesterday, and oh boy it was very delicious. I did not have banana & I did not substitute it. I used 1 cup all purpose flour and 1/2 cup whole wheat as I did not have rolled oats. It is perfect recipe.
These were amazing!!!! My family are picky eaters, but these we all loved! They are great! I added a little bit more oats and cinnamon just for flavor. After i made my first batch i just had to make 2 more!!!
Made these to try and get more veggies into my toddlers hands and he LOVES it. It's a nice treat for the whole family! I decided ahead of time to make 24 muffins with this one recipe instead of 12 just because I wanted to make them smaller for my tot. The batch was actually the perfect amount for 24 muffins that were about a centimeter from the top of the muffin pan. This made it easier to avoid the mushiness that others have mentioned. I did 22 minutes at 350 degrees and they seem to be just right. Moist, handy and delicious!
Recipe is a bit vague on quality of zucchini and carrot but it turned out great. Substituted sweet potato for the carrot and added 1/4 of flax seed flour. Raisins for cherries and hemp seeds for nuts since we have nut allergies in the house. Very good!
I followed the recipe exactly as shown, but substituted honey for the brown sugar. Mine turned out delicious. I baked them for 18 minutes.
Loved these muffins!! I used walnuts instead, used cranberries, left out coconut and ginger-might try the ginger next time. These tasted great and will definitely make again/often ?
Taste even better the next day!!!
Excellent banana bread base recipe. So my fave bb of all time is Moosewood Cookbook's but their secret ingredient is coffee & my toddler doesn't need that?Modifications:No zucchini, nuts, dried fruit (yes to coconut tho)3 eggs (I almost always add an extra egg- recommended!)Creamy df milk (instead of yogurt, forgot to buy)Melted butter (instead of oil)Added a little baking powder (they rise nicely!)Forgot to add vanilla, def will for next time!Made some minis and some regular. Baked 10 min then rotated for another 10 min.My kid loves them!??????Will freeze a bunch so he has snacks for the week. Thanks for this gem. ?Excited to play with this recipe now!
All Nutrifacts of Hearty Breakfast Muffins Recipes
