Harvest Muffins
Got zucchini? Packed with nutritious fruits and vegetables, these easy muffins are tender, moist, and delicious. Enjoyed by kids and grown-ups alike, this recipe is very flexible and forgiving.
What You’ll Need
1 heaping cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup olive or avocado oil
⅓ cup brown sugar + 1 Tablespoon honey
1 small apple, grated with juiced reserved
½ cup grated carrot, parsnip or butternut squash
½ cup grated zucchini or beets
⅓ cup raisins, soaked in hot water & drained
How to Make It
Preheat oven to 350 F. Grease standard or mini muffin tin(s)
Whisk together flour, baking soda, cinnamon and salt in a medium bowl
Mix together eggs, oil, sugar+honey, grated apple+juices, and grated veggies in a large bowl
Stir fry ingredients into wet, mixing until just combined. Add raisins and fold in gently. Scoop batter into muffin ti, filling each cup ¾ of the way full.
Bake 15-18 minutes for mini muffins and 20-22 minutes for regular muffins.
