Hearty Breakfast Muffins Recipe

I've made these muffins twice and got fantastic results each time. My only issue with the recipe is the vague instruction of "one zucchini," especially when the ones from my parents' garden are huge this year. I've tried using 2-3 cups of zucchini instead, and it turned out just fine. What I appreciate most is that these muffins freeze beautifully, making them a convenient snack for work. I've also swapped applesauce for the oil and used chocolate chips instead of cherries, both substitutions worked wonderfully for me!

I have made this recipe numerous times, hardly ever following it exactly as written. However, I still give it 5 stars because it serves as a great foundation for creating your own healthy muffins. Some of the modifications I typically make include using almond flour instead of wheat flour for lower carbs and higher protein and fiber content, omitting the sugar as the added sweetness from fruits is usually sufficient, and utilizing whatever ingredients I have available. I always ensure to maintain the balance between wet and dry ingredients and keep the proportions of essential components like salt, baking soda, and eggs consistent.

Great recipe! I omitted cranberries since my husband isn't a fan of cooked raisins or cranberries, but they would be a tasty addition. I doubled the batch and used five ripe bananas and two large finely shredded carrots. The recipe yielded 24 regular-sized muffins and 22 mini muffins! Only ten mini muffins are left as the kids couldn't get enough of them. These muffins are not overly sweet but incredibly delicious. I filled the muffin cups 4/5 full, and they didn't spill over. The mini muffins baked for 20 minutes, the regular ones for about 25 minutes, and the ones in silicone cups on a baking sheet baked for 30 minutes.

I decided to make a larger batch of these muffins to use up the excess carrots and zucchini from our garden. Instead of oil, I used applesauce that was sitting in my fridge. Opted for the gluten-free flour mix from Costco. Found that I had to add an extra egg after the first batch turned out slightly mushy. However, my daughter absolutely adored them!

I adjusted the original muffin recipe by adding extra dry ingredients and baking powder to combat the issue of wetness in the middle. The initial batch did not rise well and was undercooked, but with the modifications, the muffins came out perfectly rounded and fully cooked. I recommend increasing the dry ingredient measurements when adding zucchini, bananas, and carrots to the mix. I found that adding 1 tsp of baking powder helped improve the texture. The muffins turned out to be a hit with my kids and earned a solid 5-star rating. They are not overly sweet but offer great texture and flavor, making them a delightful accompaniment to a cup of tea or coffee. I substituted sliced almonds for pecans and it worked wonderfully.

Due to missing some ingredients, I made some small swaps in this recipe: I used craisins instead of cherries, sweet potato instead of zucchini, and coconut sugar instead of brown sugar. I also included an extra 1/4 cup of rolled oats and mixed in some dark chocolate chips. The muffins were done baking in 18-20 minutes. I had extra batter for 6 muffins, so I baked the remainder in mini loaf pans for a slightly longer time. The result was delicious!

I'm constantly on the lookout for healthier options for my diabetic husband. I tried making these muffins last night so he could enjoy them with his morning coffee. He absolutely loved them! After reading through some reviews, I decided to give them a shot with the ingredients I had in my pantry. I used just 1 banana, replaced the oil with 1/4 cup of unsweetened applesauce, opted for 1/4 cup of Truvia instead of brown sugar, swapped pecans for sunflower seeds, cherries for raisins, and reduced the salt to 1/2 teaspoon. Following another reviewer's advice, I baked them at 350 degrees for 20 minutes, then allowed them to cool in the pan for 10 minutes before transferring them to a rack to cool completely. They turned out perfectly! Not overly sweet and incredibly tasty. I'll definitely be making them again!

Review: I absolutely love this recipe! It has become my new favorite breakfast muffin recipe, and I love that I can use up all the random ingredients hiding in my pantry. If no one is eating the last bits of trail mix, no worries - I simply reduce the sugar a bit and swap out yogurt for applesauce, and the muffins still turn out delicious! On occasions when we're out of zucchini, I've even added a couple of handfuls of spinach instead. I blend the produce in my blender for ease, and the muffins come together effortlessly! Both my toddlers and I devour these muffins with joy. Highly recommend trying it out!

These cookies turned out delicious! I made a few modifications by using a mixture of THM baking blend and whole wheat flour, replacing brown sugar with a combination of THM super sweet and molasses. I skipped the coconut flakes since I'm not a fan of coconut, and instead added dried cranberries and walnuts. To boost the protein content, I incorporated 2 scoops of protein powder. Next time, I suggest covering the cookies with foil and baking them for an additional 10 minutes to ensure they are thoroughly cooked.

Absolutely adore these! I only had one banana on hand, so I decided to incorporate grated apple as a substitute. I also included half a teaspoon of vanilla extract. Opted for raisins instead of dried cherries, and the result was fantastic.

I made a small adjustment by substituting oil with unsweetened applesauce, as I always do in my recipes to reduce calories, and the muffins turned out amazing! The texture was spot on, and they baked perfectly in 20 minutes. Next time, I might add a bit more spice for extra flavor. For those who faced issues with undercooked muffins, make sure to thoroughly drain the moisture from the zucchini to prevent excess moisture in the bread, especially if using garden-fresh zucchinis. Looking forward to making these muffins again!

I prepare these regularly. To boost the health factor, I swap out brown sugar for maple syrup and double the amount of yogurt while skipping the oil. I also increase the veggies by twice the amount and mix in half a cup of chia seeds. The result is incredibly tasty. For an extra kick, add more ginger!

This recipe includes both vegetables and fruit. While it requires some effort to prepare them, the muffins turn out moist and fluffy. I particularly enjoyed the flavor, although I wish they had risen a bit more as they ended up somewhat flat. Next time, I plan to fill the muffin cups a little fuller for better results.

I substituted spelt flour for wheat and skipped the cherries since I didn't have any. I plan to add raisins next time. Absolutely delicious!

I made this recipe yesterday and it was absolutely delicious! I didn't have any bananas on hand, so I didn't substitute them. Instead, I used 1 cup of all-purpose flour and 1/2 cup of whole wheat flour since I didn't have rolled oats. The result was perfect, I highly recommend this recipe.

These were absolutely incredible! My family, who are usually very selective eaters, all adored them! They were fantastic! I decided to add a bit more oats and cinnamon for extra flavor. After making the first batch, I couldn't resist making two more!

I made these muffins in an attempt to incorporate more vegetables into my toddler's diet, and he absolutely loves them! It's a delightful treat for the whole family. I decided in advance to make 24 muffins instead of 12 with this recipe to make them smaller for my little one. The batch turned out perfectly for 24 muffins, filling them about a centimeter below the top of the muffin pan. This helped prevent them from becoming too mushy, as some others have noted. I baked them for 22 minutes at 350 degrees, and they turned out just right - moist, convenient, and delicious!

The recipe was a bit unclear about the zucchini and carrot quality, but the dish turned out fantastic. I swapped sweet potato for the carrot and included 1/4 cup of flaxseed flour. I used raisins instead of cherries and hemp seeds instead of nuts due to nut allergies in our household. Overall, it was very delicious!

I followed the recipe exactly as written, but I swapped honey for the brown sugar. The result was absolutely delicious. I baked them for 18 minutes.