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Sunshine Muffins

PREP TIME
25 min
YIELDS
24 muffins

This recipe makes a lot of muffins, but they freeze beautifully in a resealable bag for quick snacks or breakfasts on-the-go. Skip the nuts if you want them to be kid-friendly for school lunches. 

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Ingredients

2
cups grated, peeled apple (Spartan, Gala or McIntosh)
1 ½
cups grated, peeled carrots
1 ½
cups grated, peeled red beets
1
cup grated zucchini
6
eggs, well beaten, or Flax or Chia eggs
1 ½
cups extra-virgin olive oil, avocado oil or vegetable oil
2
tsp pure vanilla extract
2
cups all-purpose flour
2 ½
cups whole wheat flour
1 ½
cups sugar or coconut sugar
4
tsp baking powder
2
tsp baking soda
1
tsp salt
1
tsp cinnamon
1
tsp ground allspice
¼
tsp nutmeg
2
cups raisins
1
cup chopped toasted raw walnuts or pecans (optional)
24
pieces raw pecan halves, for topping (optional)
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Directions

Notes

VEGAN : Replace the eggs with Flax or Chia Eggs (page 315); the muffins turn out denser but equally delicious.NUT - FREE : Skip the nuts.

Step 1

Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C). Grease 2 muffin tins or line with paper liners.

Step 2

In a large bowl, stir together the apple, carrots, beets, zucchini, eggs, olive oil, and vanilla.

Step 3

In a medium bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.

Step 4

Stir the flour mixture into the vegetable mixture until well combined. Fold in the raisins and chopped nuts (if using).

Step 5

Fill the muffin cups about three-quarters full. Top each muffin with a pecan half (if using). Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre of a muffin comes out clean, rotating the muffin tins top to bottom and front to back halfway through. Let cool completely in the muffin tins on a rack before removing from the tins. Store in a resealable container at room temperature for a few days or in the freezer for up to 1 month.

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