Hearty Breakfast Muffins (Carol Shaw Johnston)

• 2 carrots, shredded
• 1 zucchini, shredded
• 2 bananas, mashed
• 1/4 cup vegetable oil
• 1/4 cup yogurt
• 2 eggs
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries (I used low-sugar Craisins)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger

. Preheat oven to 375 degrees F (190 degrees C). Place paper muffin cups into a 12-muffin pan.

. Mix carrots, banana, zucchini,vegetable oil, yogurt, and eggs together until fully incorporated.

. Whisk flour and baking soda 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 ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.