MUFFINS | PREP TIME: 15 MIN | PREHEAT: 375°
Ingredients
- 2 medium carrots, shredded
- 2 medium bananas, mashed
- 1 zucchini, shredded (approx. 1 cup), drain excess liquid
- ¼ cup vegetable oil
- ¼ cup plain yogurt
- 2 eggs
- 1 cup flour (whole wheat works well)
- 1 ½ tsp. baking soda
- ½ cup packed brown sugar
- ½ cup rolled oats
- ½ cup ground flax seed
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup dried cherries (or golden raisins)
- 1 tsp. ground cinnamon*
- ½ tsp. ground ginger*
- 1 tsp. salt
Directions
- Preheat oven to 375°. Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together.**
- Whisk flour and baking soda together. Add remaining dry ingredients and spices.
- Stir wet ingredients into flour mixture until just combined.
- Scoop batter into prepared muffin tin. Bake in preheated oven until toothpick comes out clean form center of muffin and the edges are brown, 17-23 minutes.
Notes
*Instead of spices, can also add 1 ½ tsp. of apple pie spice.
**If I didn’t have enough carrots or banana, I have also added/substituted a shredded apple or added more zucchini.
This recipe is very easy to substitute and add or subtract ingredients.
The batter will be very dense, so I do not recommend making jumbo muffins as the center may not fully cook before the top burns.
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