Sunday morning muffins good anytime of day!

Ingredients for a dozen Lazy Sunday morning 

or just about anytime muffins

2 shredded carrots

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 

2 eggs

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! 

Directions

Preheat oven to 375 degrees.  Grease 12 muffin cups—or line tins with pretty

paper liners.

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.