Easter Ginger Carrot & Zucchini Breakfast Muffins

by Chrissy

 

 

With Easter coming up, it’s the perfect excuse to make these extra-ordinary breakfast muffins! They are so tasty and super healthy, any house guest would be glad to start the day with a cup of joe and freshly baked Ginger Carrot & Zucchini Muffin. If not, they can find the front door…just kidding, that would be mean. But seriously, sometimes a light breakfast is the way to go, especially when that Easter ham or lamb dinner is sure to keep you full for days.

 

Today, I am going to take you on a photo journey and let the pictures to most of the talking. Bon voyage!

 

Grate the following fruit and veggies. Have fun with it…..like this, for example.

The carrot, deconstructed.

 

The apple. Sunshine or a Lion’s mane?

 

The zucchini. Let’s play pick up sticks!

 

Liquid mosh pit (please wikipedia this, it will make you chuckle). Get those grated fruit and veggie shavings in the mix.

 

Ain’t no mountain high and no valley low, ain’t no reason to use white flour. This is your breakfast, you might as well load them up with flax, bran, and wheat flour.

 

 

This is for picture’s sake. Do not, I repeat, DO NOT, bake your muffins one at a time or in a plastic measuring cup that is surely not fire-resistant. I divided my muffin batter into both the regular-sized muffin pans (which made about 14) and also filled up a silicone tray of mini muffins, for a quick bite on-the-go.

 

The cooling rack is so useful. So, use it. You don’t want these little guys to keep cooking once they are out of the oven. In order to keep them moist and fluffy, be sure to take them out of the silicone tray and transfer them to the rack.

 

 

The great thing about these muffins is that there won’t be any funny business; you can see right through them, so you can tell what you are eating.

 

 

Check out these ritzy muffin cups. Thanks Paula Deen, for the cheery colors.

 

These belong at the big kids table. Eat this for breakfast instead of that Egg McMuffin that has been trying to get your attention all morning as it dances from billboard to billboard on your way to work.

 

Don’t have time for a big meal in the morning? No biggie, just whip up these tasty morsels on sunday and BOOM, you’ve got yourself a healthy breakfast for the week! Remembering to prepare ahead of time is key to a balanced and complete diet. Go ahead, try a bite!

 

Easter Ginger Carrot & Zucchini Breakfast Muffins

Ingredients:

2 large carrots, peeled and grated

1 medium apple, peeled and grated

1 medium zucchini, grated

1 ¾ cup whole wheat flour

1 ½ tsp baking powder

¾ tsp baking soda

¼ tsp salt

1 tsp cinnamon

1/3 cup ground flax

¼ oat bran

½ cup brown sugar

½ cup unsweetened shredded coconut

3 large eggs

¾ cup canola oil

¼ cup honey

1 tsp vanilla bean paste (or regular vanilla extract it fine)

½ tsp vanilla extract

1 Tbsp agave

1 tsp ground ginger

 

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl mix the flour, baking powder, baking soda, salt, cinnamon, ginger, flax, bran, brown sugar, and coconut. Set aside.

3. In another bowl, whisk the eggs, oil, honey, agave, and vanilla, and vanilla bean paste. Stir in the carrots and apple, and zucchini.

4. Fold the wet ingredients into the flour mixture just until moistened. Divide batter evenly into lightly oiled muffin pan, or fill muffin cups.

5. Bake for 18-20 minutes. Remove from pans and allow to cool completely on a cooling rack before storing them.

 

 

From the Little Yellow Kitchen,

Chrissy

 

 

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15 Comments to “Easter Ginger Carrot & Zucchini Breakfast Muffins”

  1. Mmmmm….. maybe a little whipped cream cheese frosting to top it off! Great pics.

  2. Love the grains and the addition of carrots to zucchini (or is it the other way around)! I love a good healthy muffin recipe.

  3. Chrissy

    Yum, now that does sound good! I was so tempted to do that, but then I would feel that I’d have to call them cupcakes rather than muffins. Great, now I am craving some cream cheese frosting… haha

  4. Chrissy

    I took out some of the apple to make way for the zucchini! So, to answer your question, the zucchini is the intruder… I just love zucchini so much and they had organic on sale, I couldn’t resist. Plus everyone loves zucchini bread and carrot cake. Put them together, and it’s a match made in heaven!

  5. Ah these look so good! Probably super moist too, just the way a muffin should be :) Have a great holiday weekend!

  6. Ooh what a great treat to make for Easter breakfast! Or any time in the spring, really :)

  7. Chrissy, these look amazing…so moist, flavorful, and delish! I love all your recipes! And your photography…omg it’s just beautiful!!

  8. These pictures are fantastic! This is a wonderful muffin to celebrate spring!

  9. Chrissy

    Thanks, Maris! Yes they are just the thing to welcome the new season =)

  10. Yep. Definitely making these this weekend. Thanks for the wonderful idea :)

  11. love this recipe! will be making for sure! thank you!!!

  12. You had me at Zuchini. And to think I almost missed these! So pleased I am catching up for the last 2 weeks. So yummy as always ladies.
    Happy Easter.

    Barb

  13. Chrissy

    Barb, I hope your Easter weekend was great! I agree with you, zucchini is such a great addition to so many recipes.

  14. These are the tastiest healthy muffins I’ve ever had. The only thing I did different was sub coconut oil for 1/2 the Canola and used coconut palm sugar instead of the brown sugar. I also did not use agave. They are so moist and have so much texture…YUM!!

  15. Chrissy

    Oh those substitutions sounds GREAT! Next time I make them, I am definitely going to add coconut oil in them! Thank you for letting us know that you liked them!