Some mornings call for something more than just a quick bite. That’s where these nutrient-packed Breakfast Muffins come in—a perfect balance of wholesome ingredients, natural sweetness, and satisfying texture.
They’re not just delicious; they’re a powerhouse of fiber, protein, and healthy fats, keeping you full and energized throughout the morning.
The beauty of this recipe lies in its simple yet nourishing ingredients. Mashed bananas and shredded carrots add natural sweetness and moisture, while zucchini, oats, and whole wheat flour create a hearty base.
Chopped pecans bring crunch, dried cherries a burst of tartness, and coconut a subtle chewiness—each bite is a delightful mix of flavors and textures. Plus, with warm cinnamon and ginger, these muffins fill your kitchen with an irresistible aroma.
Pair them with a refreshing Cucumber Avocado Salad for a light contrast, or enjoy them alongside creamy Baked Cottage Cheese Eggs for a protein boost.
These muffins have become my go-to for busy mornings and lazy weekend brunches alike. They freeze beautifully, making them a meal-prep dream. Just grab one, warm it up, and start your day with a delicious, homemade treat.
Why I Love This Recipe (And You Will Too!)
- A breakfast you can feel good about – Packed with veggies, fruits, and whole grains, they make a balanced start to the day.
- Perfectly moist without being heavy – Thanks to bananas, yogurt, and a touch of oil, they have a soft crumb and just the right amount of density.
- Customizable to your taste – Swap pecans for walnuts, dried cherries for raisins, or add a handful of chocolate chips for an extra treat.
- A great make-ahead option – These freeze well, making them a lifesaver on busy mornings.
- No refined sugar overload – Just enough brown sugar to enhance the natural sweetness, without being overly sweet.
Breakfast Muffins Recipe
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Grater (for carrots and zucchini)
- Muffin Tin
- Paper liners (optional)
- Oven
Ingredients
- 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
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix the wet ingredients – In a large bowl, whisk together mashed bananas, shredded carrots, zucchini, oil, yogurt, and eggs.
- Combine the dry ingredients – In another bowl, mix whole wheat flour, baking soda, brown sugar, oats, shredded coconut, pecans, dried cherries, cinnamon, salt, and ginger.
- Blend both mixtures – Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Fill the muffin tin – Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool before serving – Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 4 days.
Nutrition Info:
| Nutrition | Value |
| Calories | 227kcal |
| Carbohydrates | 32g |
| Protein | 5g |
| Fat | 10g |
| Sugar | 17g |
| Sodium | 388mg |
Most Useful Tips For The Perfect Breakfast Muffins!
- Squeeze out excess moisture – Zucchini holds a lot of water. After shredding, give it a quick squeeze with a paper towel to prevent soggy muffins.
- Don’t overmix the batter – Stir just until combined. Overmixing makes muffins dense instead of light and fluffy. A few streaks of flour are totally fine!
- Toast the pecans – Lightly toasting the pecans before adding them enhances their crunch and deepens the nutty flavor. A quick 5-minute roast in the oven at 350°F works wonders.
- Use overripe bananas – The riper, the better! Brown, spotty bananas add extra natural sweetness and make the muffins softer.
- Mix up the add-ins – Not a fan of dried cherries? Try chopped dates, cranberries, or even a handful of dark chocolate chips for a fun twist.
- Make them bakery-style – Sprinkle a pinch of oats or coconut on top before baking for that extra visual appeal and subtle crunch.
- Freeze for later – Let them cool completely, then wrap each muffin individually before freezing. To enjoy, just microwave for 20–30 seconds or thaw overnight in the fridge.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
