Loaded Morning Muffins

Name: Loaded Morning Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 tsp Baking Soda; 0.5 cup Brown Sugar; 0.5 cup Chopped Pecans; 0.5 cup Dried Cherry; 2 whole Eggs; 1 tsp Ground Cinnamon; 0.5 tsp Ground Ginger; 2 whole Mashed Avocado; 0.25 cup Plain Yogurt; 0.5 cup Rolled Oats; 1 tsp Sea Salt; 2 whole Shredded Carrots; 0.5 cup Toasted Shredded Coconut; 0.25 cup Vegetable Oil; 1 cup Whole Wheat Flour

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food

Loaded Morning Muffins bring a naturally sweet, tender crumb from ripe bananas and a juicy lift from shredded carrots and zucchini. Toasty oats, coconut, and pecans add hearty texture, while dried cherries punctuate each bite with tart chew and warm spice. Perfect for breakfast on the go or a cozy weekend bake, they taste wholesome without feeling heavy.

Prep20 mins
Cook20 mins
Serves12
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line them with paper liners.
2

In a large bowl, mix the carrots, banana, zucchini, vegetable oil, yogurt, and eggs until well combined.
3

In a separate bowl, whisk together the flour and baking soda. Add the brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger to the flour mixture and toss until everything is coated in flour. Stir the banana mixture into the flour mixture just until combined. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
4

Bake in the preheated oven until the 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.