One of our household’s favorites! So wholesome and yummy! Yumm YUMM!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
- 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.
- 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.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 388 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
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!
I have made this recipe dozens and dozens of times – and (almost) never as listed. But I give it 5 stars because it gives you the structure to make healthy muffins your own way. The modifications I use include: *Substitute almond flour for the wheat flour (anyone who’s diabetic will appreciate the lower carbs and increased protein and fiber); *Eliminate the sugar; in many cases, this is simply not necessary – if you put any type of fruit in it at all there is already plenty of sweetness *I use what I have on hand and need to use up. I have found the veg/banana at the beginning is approximately 2 cups of ‘wet’ ingredients and accounted for that accordingly. *Always keep the wet/dry ingredient ratio no matter what. Always include the salt, baking soda, and eggs in exact proportion.
Didn’t use any dried fruit or coconut, instead added dark chocolate chips and fresh raspberries. These muffins are my favourite and they freeze great!
I was looking for a recipe that called for wheat flour. This one is better than I thought it would be. I change cherry with cranberry. I will be making this recipe again and again.
Super moist!!! Love the flexible ingredients-used what I had available; enjoyed topped w/ cream cheese (Mascarpone) and Nutella.
Great recipe that can easily be modified. I cut back on the zuchinni and added crushed pineapple (yum!). Delicious! Next time I may cut back on the soda and salt as I found they tasted a little salty. But I don’t use much salt, so that may be the reason.
I used oat flour and replaced the egg with apple sauce. I waited to add in some milk (instead of yogurt), to see if it was needed. I found I had to add more flour and oats and I could have used more flour as the muffins turned out mushy on the inside. I enjoyed the flavour, but not the mushiness. Next time I will try more flour and less then 2 cups of Zucchini
I added chocolate chips and used almonds instead of pecans. Made in my airfryer oven. Changed cooking time for convention bake to 325F for 20 minutes.
easy and delicious!
Had cook put back in oven. Next time I’ll bake for 30 minutes.
I used the average 2C of zucchini I use for all my other zucchini bread. Added 14c crushed pineapple, used applesauce instead of oil, added 12 C Splenda, and added 1/2C white flour. With all my additions it looked thin so added that extra flour and baked in 2 loaf pans half full so they could be bars. Really good with apple butter!!
just out of the oven an disband couldn’t wait to let them sit. didn’t have any zucchini so used some frozen peaches I had to use up as well as pureed carrot I had in freezer for a year or so. turned out great. will make again
A huge hit! So tasty, just sweet enough and filling. I’ll make this recipe often!