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Lunchbox Harvest Muffins

5.0(3462)

These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don’t end up coming back home, which is the sad fate of many a salami sandwich.

by Melissa Clark·published 2013-10-08

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Easy, Lunch, Quick

Servings

About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)

Total time

35 min

Calories / serving

79 kcal

Ingredients (13)

serves

140 grams (1 1/8 cups) whole-wheat pastry flourwhole-wheat-pastry-flour
5 grams (1 teaspoon) baking sodabaking-soda
1 teaspoon ground cinnamoncinnamon
1/4 teaspoon saltsalt
2 large eggsegg
1/2 cup olive oilolive-oil
1 tablespoon honeyhoney
70 grams (1/3 cup) packed dark brown sugarbrown-sugar
1 small apple, grated, and juices reserved (1/2 cup)apple
1/2 cup grated carrots or butternut squash or parsnipsparsnip
1/2 cup grated zucchini or beetszucchini
55 grams (1/3 cup) raisinsraisins
40 grams (1/2 cup) unsweetened shredded coconutcoconut

Instructions (5 steps)

01Preheat oven to 350 degrees. Grease mini-muffin tins.
02In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
03In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.

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Rich recipe — supports nutrition-aware planning.