broccoli and more breakfast muffins
These little gems are perfect for breakfast on the run.They are also great for kids after school snacks or take in their lunch.
prep time
30 Min
cook time
25 Min
method
---
yield
24 serving(s)
Ingredients
- 3 ounces shredded carrots
- 4 ounces shredded broccoli (use broccoli slaw)
- 3 ounces shredded zucchini
- 4 ounces shredded yellow squash
- 1/2 cup grated sweet coconut
- 1/2 cup drained crushed pineapple
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 4 large eggs
- 1 cup veggie oil
- 21/2 cups granulated sugar
- 3 cups all purpose flour
- 3 teaspoons ground cinnamon
- 11/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
How To Make broccoli and more breakfast muffins
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Step 1Preheat oven to 325F.
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Step 2Add all veggies and coconut in a bowl and set aside.
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Step 3In another bowl add,flour,and all your spices,baking soda and baking powder.
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Step 4Gradually add the dry mixture and beat well.Stir in the veggies and pineapple.
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Step 5Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.
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Step 6Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
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Step 7Transfer cupcakes from pan to wire rack.Have for Breakfast,Brunch or Lunch..Makes 3 dozen.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Muffins
Category:
Sweet Breads
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#squash
Keyword:
#broccoli
Keyword:
#zucchini
Keyword:
#Carrots
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