Lunchbox Harvest Muffins

Adapted from NY Times Cooking

Delicious, tender muffins, packed with wholesome ingredients and relatively low in sugar.

Ingredients

  • 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 (or reduce olive oil and add yogurt)
  • 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
  • 1/2 cup walnuts

Directions

  1. Preheat oven to 350 degrees. Grease muffin tins.
  2. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  3. Place a sieve over the bowl and add the flour, baking soda, cinnamon and salt. Sift into the bowl.
  4. 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 and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
  6. Serve warm with butter. I also like to mix a little honey with softened butter for serving.

Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.