BROCCOLI AND MORE BREAKFAST MUFFINS

Becky Hudgins

By
@JimorBecky

These little gems are perfect for breakfast on the run.They are also great for kids after school snacks or take in their lunch.

Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Prep:
30 Min
Cook:
25 Min

Ingredients

3 oz
shredded carrots
4 oz
shredded broccoli (use broccoli slaw)
3 oz
shredded zucchini
4 oz
shredded yellow squash
1/2 c
grated sweet coconut
1/2 c
drained crushed pineapple
2 tsp
vanilla extract
1 Tbsp
honey
4 large
eggs
1 c
veggie oil
21/2 c
granulated sugar
3 c
all purpose flour
3 tsp
ground cinnamon
11/2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt

Step-By-Step

1Preheat oven to 325F.
2Add all veggies and coconut in a bowl and set aside.
3In another bowl add,flour,and all your spices,baking soda and baking powder.
4Gradually add the dry mixture and beat well.Stir in the veggies and pineapple.
5Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.
6Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
7Transfer cupcakes from pan to wire rack.Have for Breakfast,Brunch or Lunch..Makes 3 dozen.

About this Recipe