Easter Ginger, Carrot & Zucchini Breakfast Muffins Recipe

Name: Easter Ginger, Carrot & Zucchini Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 3/4 teaspoons Baking Soda; 3/4 teaspoons Salt; 1 teaspoon Cinnamon; 1 teaspoon Ground Ginger; 1/3 cups Ground Flax Seed; 1/4 cups Oat Bran; 1/2 cups Brown Sugar; 1/2 cups Unsweetened Shredded Coconut; 3 whole Large Eggs; 3/4 cups Canola Oil; 1/4 cups Honey; 1 Tablespoon Agave; 1 teaspoon Vanilla Bean Paste (or Regular Vanilla Extract); 1/2 teaspoons Vanilla Extract; 2 whole Large Carrots, Peeled And Grated; 1 whole Medium Zucchini, Grated; 1 whole Medium Apple, Peeled And Grated

Servings: persons

1-3/4 cup Whole Wheat Flour
1-1/2 teaspoon Baking Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Salt
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/3 cups Ground Flax Seed
1/4 cups Oat Bran
1/2 cups Brown Sugar
1/2 cups Unsweetened Shredded Coconut
3 whole Large Eggs
3/4 cups Canola Oil
1/4 cups Honey
1 Tablespoon Agave
1 teaspoon Vanilla Bean Paste (or Regular Vanilla Extract)
1/2 teaspoons Vanilla Extract
2 whole Large Carrots, Peeled And Grated
1 whole Medium Zucchini, Grated
1 whole Medium Apple, Peeled And Grated

1
1. Preheat oven to 350 degrees F.
2
2. In a large bowl mix the flour, baking powder, baking soda, salt, cinnamon, ginger, flax, bran, brown sugar, and coconut. Set aside.
3
3. In another bowl, whisk the eggs, oil, honey, agave, vanilla extract, and vanilla bean paste. Stir in the carrots and apple, and zucchini.
4
4. Fold the wet ingredients into the flour mixture just until moistened. Divide batter evenly into a lightly oiled muffin pan, or fill muffin cups (makes up to 20 standard sized muffins).
5
5. Bake for 18-20 minutes. Remove from pans and allow to cool completely on a cooling rack before storing them.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 3/4 teaspoons Baking Soda, 3/4 teaspoons Salt, and more.

Yes, Easter Ginger, Carrot & Zucchini Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Ginger, Carrot & Zucchini Breakfast Muffins

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