Recipe: Veggie Breakfast Muffins

I am constantly waxing poetic about muffin tins in postpartum. I genuinely have to restrain myself every time I go to the thrift store because I want to buy all of them and gift them to everyone I know. One handed treats are the perfect postpartum food and homemade ones are even better. A client brought these to their birth and I was instantly in love. They generously shared the recipe with me.

Ingredients

• 2 carrots, shredded

• 2 bananas, mashed

• 1 zucchini, shredded

• ¼ cup vegetable oil

• ¼ cup yogurt

• 2 eggs

• 1 cup whole wheat flour

• 1 ½ teaspoons baking soda

• ½ cup packed brown sugar

• ½ cup rolled oats

• ½ cup shredded coconut

• ½ cup chopped pecans

• ½ cup dried cherries

• 1 teaspoon ground cinnamon

• 1 teaspoon salt

• ½ teaspoon ground ginger

Directions

1. Preheat the oven to 375. Grease 12 muffin cups or line with paper liners.

2. Mix wet ingredients: carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.

3. 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 wet mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.

4. 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.

These freeze super well and are perfect for meal prepping in the postpartum period. They also make a pretty darn good post-birth snack. So maybe double the recipe and take one with you to the hospital?