Harvest Muffins
Course
Sides
Servings
Prep Time
20
muffins (approx.)
15
mins
Cook Time
Passive Time
20-25
mins
35
mins
Servings
Prep Time
20
muffins (approx.)
15
mins
Cook Time
Passive Time
20-25
mins
35
mins
Ingredients
2
cups
flour
3/4
cup
sugar
1
Tbsp
cinnamon
2
tsp
baking soda
sifted
1/2
tsp
salt
2
cups
shredded carrots
packed
1
cup
shredded zucchini
packed
1
large
apple
cored and finely chopped
3/4
cup
raisins
3/4
cup
coconut
1/2
cup
almond(s)
coarsely chopped (walnuts, or pecans also work) (optional)
2
orange(s)
zested
1
tsp
vanilla
3
eggs
1
cup
oil
(vegetable or canola)
Instructions
Preheat oven to 375 degrees F.
Grease muffin cups with non-stick spray and line with muffin papers
Beat eggs, oil, orange zest and vanilla in a bowl to blend
Combine flour, sugar, baking soda, cinnamon and salt together in a bowl
Separately, mix carrots, zucchini, apple, raisins, coconut, and almonds together - add the egg and oil mixture
Sift flour mixture into the vegetable mixture and mix all together by hand until well blended.
Using an ice cream scoop, fill each muffin cup with one scoop of batter.
Bake until center of muffin springs back to touch - about 20-25 min.
Serve warm or at room temperature.
Recipe Notes