These delightful Harvest Muffins are packed with wholesome ingredients like whole-wheat flour, olive oil, apples, and grated vegetables. Moist, lightly sweet, and full of comforting flavors, they make a delicious choice for breakfast, snacks, or a homemade treat any time of day.
Total Time35 minutes
Ingredients
- 140 grams (1 ⅛ cups) whole-wheat pastry flour
- 5 grams (1 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon honey
- 70 grams (⅓ cup) packed dark brown sugar
- 1 small apple, grated, and juices reserved (½ cup)
- ½ cup grated carrots or butternut squash or parsnips
- ½ cup grated zucchini or beets
- 55 grams (⅓ cup) raisins
- Ingredients
- Yield:About 2½ dozen mini-muffins (or 1 dozen regular muffins)
- 140 grams (1 ⅛ cups) whole-wheat pastry flour
- 5 grams (1 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon honey
- 70 grams (⅓ cup) packed dark brown sugar
- 1 small apple, grated, and juices reserved (½ cup)
- ½ cup grated carrots or butternut squash or parsnips
- ½ cup grated zucchini or beets
- 55 grams (⅓ cup) raisins
- 40 grams (½ cup) unsweetened shredded coconut
Preparation
Step 1
Preheat oven to 350 degrees. Grease mini-muffin tins.
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
Step 3
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
Step 4
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Step 5
Fill each muffin cup ¾ of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.