Lunchbox Harvest Muffins

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These are great - just the right amount of sweet, petite and light. I used a small Jazz apple, and for the vegetables grated carrots, grated butternut squash, and beets. Again Melissa Clark! August 2025 https://cooking.nytimes.com/recipes/1015211-lunchbox-harvest-muffins

 

Yield:About 2½ dozen mini-muffins (or 1 dozen regular muffins)
  • 140 grams (1⅛ 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
  • 1 tablespoon honey
  • 70 grams (⅓ cup) packed dark brown sugar
  • 1 small apple, grated, and juices reserved (½ cup)
  • ½ cup grated carrots or butternut squash or parsnips
  • ½ cup grated zucchini or beets
  • 55 grams (⅓ cup) raisins
  • 40 grams (½ cup) unsweetened shredded coconut

 

Step 1

Preheat oven to 350 degrees. Grease mini-muffin tins.

Step 2

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

Step 3

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

Step 4

Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.

Step 5

Fill each muffin cup ¾ 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.

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