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A close-up of muffins cooling on a wire rack over a white marble cooktop, with one muffin cut in half to reveal its moist, fluffy interior. A few scattered pecans and dried cherries add texture, making the muffins look even more delicious.

Breakfast Muffins Recipe

These Breakfast Muffins are a perfectly moist, wholesome start to your day. Packed with bananas, carrots, zucchini, nuts, and oats, they’re naturally sweet, fiber-rich, and freezer-friendly—ideal for busy mornings!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 227
Ingredients Equipment Method

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

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Grater (for carrots and zucchini)
  • Muffin Tin
  • Paper liners (optional)
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Mix the wet ingredients – In a large bowl, whisk together mashed bananas, shredded carrots, zucchini, oil, yogurt, and eggs.
    A close-up of a glass mixing bowl on a white marble cooktop, filled with mashed bananas, shredded carrots, and zucchini. A whisk rests beside the bowl, ready to mix in vegetable oil, yogurt, and eggs for a moist muffin batter.
  3. 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.
    A close-up of another glass mixing bowl on a white marble cooktop, containing whole wheat flour, baking soda, brown sugar, rolled oats, shredded coconut, chopped pecans, dried cherries, cinnamon, salt, and ground ginger. A wooden spoon is partially submerged, ready to combine the ingredients.
  4. Blend both mixtures – Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
  5. Fill the muffin tin – Divide the batter evenly into the muffin cups, filling each about ¾ full.
    A close-up of a lined muffin tin on a white marble cooktop, with each cup filled about ¾ full of thick, textured batter. A spoon rests beside the tin, with a bit of batter on it, showing the hearty mixture.
  6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
    A close-up of the muffin tin inside a preheated oven at 350°F, with muffins rising and turning golden brown. The oven light highlights the bubbling texture of the batter as it bakes into soft, fluffy muffins.
  7. Cool before serving – Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Enjoy warm or store in an airtight container for up to 4 days.
    A close-up of muffins cooling on a wire rack over a white marble cooktop, with one muffin cut in half to reveal its moist, fluffy interior. A few scattered pecans and dried cherries add texture, making the muffins look even more delicious.