Sunday morning muffins good anytime of day!
July 23, 2014
Ingredients for a dozen Lazy Sunday morning
or just about anytime muffins
2 mashed ripe bananas
1/4 cup vegetable oil
1 teaspoon of butter
1/4 cup vanilla or plain yogurt
1/4 teaspoon of vanilla
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon of baking powder
1/2 cup packed plus 1 teaspoon of brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup dried cherries
1 teaspoon ground or grated cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
Cream cheese or vanilla butter icing optional!
Preheat oven to 375 degrees. Grease 12 muffin cups—or line tins with pretty
Mix carrots, banana, zucchini, vegetable oil, butter, yogurt, and eggs
together until totally amalgamated.
Whisk flour, baking soda and baking powder in a separate bowl.
Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger
into flour mixture until all ingredients are coated in it.
Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups to fill about halfway.
Bake in the preheated oven until a wooden toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, about 18 to 22 minutes.
Leave in oven for one minute more if more color is desired.
Cool muffins in pans for about 10 minutes, then move to cool on a wire rack.