Veggie Harvest Muffins

Yield: about 1 dozen regular muffins, or 2 1/2 dozen mini muffins

Time: 35 minutes


1 1/4 cups whole wheat pastry flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp salt

2 large eggs

1/3 cup olive oil

1 Tbsp honey

1/3 cup packed brown sugar

1 small apple, grated and juices reserved (1/2 cup)

1/2 cup grated carrots, butternut squash and/or parsnips

1/2 grated zucchini or beets

Optional ingredients: raisins, shredded coconut, cloves, ginger and nuts


  1. Preheat oven to 350 degrees. Grease muffin tins.

  2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.

  3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple with juices and grated vegetables.

  4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in any nuts, raisins, or coconut.

  5. Fill each muffin cup about 3/4 of the way up, bake for 20-22 minutes for full sized muffins, 15-18 minutes for mini-muffins. They are finished when an inserted toothpick comes out clean.

Featured Posts