Ingredients
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2 carrots, shredded
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2 bananas, mashed
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1 zucchini, shredded
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¼ cup vegetable oil
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¼ cup yogurt
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2 eggs
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1 cup whole wheat flour
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1 ½ teaspoons baking soda
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½ cup packed brown sugar
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½ cup rolled oats
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½ cup shredded coconut
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½ cup chopped pecans
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½ cup dried cherries
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1 teaspoon ground cinnamon
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1 teaspoon salt
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½ teaspoon ground ginger
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
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Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
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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.
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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 (per serving)
| 227 | Calories |
| 10g | Fat |
| 32g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 11% |
| Cholesterol 31mg | 10% |
| Sodium 388mg | 17% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 4g | 14% |
| Total Sugars 17g | |
| Protein 5g | 9% |
| Vitamin C 5mg | 6% |
| Calcium 42mg | 3% |
| Iron 1mg | 6% |
| Potassium 265mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
