Lunchbox Harvest Muffins
Updated Aug. 12, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 140grams (1⅛ cups) whole-wheat pastry flour
- 5grams (1 teaspoon) baking soda
- 1teaspoon ground cinnamon
- ¼teaspoon salt
- 2large eggs
- ½cup olive oil
- 1tablespoon honey
- 70grams (⅓ cup) packed dark brown sugar
- 1small apple, grated, and juices reserved (½ cup)
- ½cup grated carrots or butternut squash or parsnips
- ½cup grated zucchini or beets
- 55grams (⅓ cup) raisins
- 40grams (½ cup) unsweetened shredded coconut
Nutritional analysis per serving (30 servings)
79 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
I make these about once a week now. Very forgiving recipe -- I've messed with it all kinds of ways: Used regular flour instead of whole wheat, all carrots for the veg (and all zucchini too), accidentally doubled the amount of veggies, on-purpose doubled the amount of raisins, and skipped the coconut. It's always come out fine. And my kids vacuum them up.
I took the olive oil down to 1/3 cup and the brown sugar down to 1/4 cup and they were delicious and moist. Thank you!
Ditto. Once the dough was in the muffin tins, I realized I forgot to add the coconut and raisins. I ended up stirring them in to each little muffin cup that was already filled. I was sure they would never release once the muffins were baked, but they popped out no problem. This is a keeper!
Made this recipe mostly as written, except was too lazy to measure the fruit and vegetables. I just grated one whole apple, one medium zucchini, and one carrot in my food processor all together . I didn’t separate out liquid from the apple. Put it all in the batter and it came out great. Someone suggested adding a half t. of baking powder and I did add that. Great muffins.
Tasty. I did not have raisins so I used dried cherries. I missed some sweetness so the raisins will probably be better. I may also use sweetened coconut next time.
These taste like olive oil.