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broccoli and more breakfast muffins

(1 rating)
JimorBecky avatar
Recipe by
Becky Hudgins
@JimorBecky
Joshua, TX

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

(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For broccoli and more breakfast muffins

  • 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 lg
    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

How To Make broccoli and more breakfast muffins

  • 1
    Preheat oven to 325F.
  • 2
    Add all veggies and coconut in a bowl and set aside.
  • 3
    In another bowl add,flour,and all your spices,baking soda and baking powder.
  • 4
    Gradually add the dry mixture and beat well.Stir in the veggies and pineapple.
  • 5
    Pour cupcake batter into 24 cupcake paper-lined cupcake or muffin cups.
  • 6
    Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • 7
    Transfer cupcakes from pan to wire rack.Have for Breakfast,Brunch or Lunch..Makes 3 dozen.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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