I bake a LOT of muffins… a LOT! Here, you can take a look for yourself. The girls love them, I love them, so, we bake them a lot. And to be honest, we just throw what we have laying around the house into them. Sometimes they’re healthier than others.
These are more on that side – lots of fruit and veggies, some coconut, not too much sweetener… you know, healthy! The good thing about these though is they don’t taste extremely healthy. They actually taste good! So the girls are chomping on their snacks filled with zucchini, carrots, coconut, apple, raisins… so much goodness.
And while I don’t always hide veggies in things, there’s no harm in adding them in to foods they already love!
I just know you’ll love these as much as we all do – let me know what you think in the comments below!
Lunchbox Harvest Muffins
- 140 grams (1 1/8 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 (1/3 cup) packed dark brown sugar
- 1 small apple, grated, and juices reserved (1/2 cup)
- ½ cup grated carrots or butternut squash or parsnips
- ½ cup grated zucchini or beets
- 55 grams (1/3 cup) raisins
- 40 grams (1/2 cup) unsweetened shredded coconut
- Preheat oven to 350 degrees. Grease muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 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.