LUNCHBOX HARVEST MUFFINS

LUNCHBOX HARVEST MUFFINS image

Number Of Ingredients 13

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 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)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

Steps:

1. Preheat oven to 350 degrees. Grease mini-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 and juices and grated vegetables. 4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut. 5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins