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.
ingredients
directions
VEGAN : Replace the eggs with Flax or Chia Eggs (page 315); the muffins turn out denser but equally delicious.NUT - FREE : Skip the nuts.
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.
In a large bowl, stir together the apple, carrots, beets, zucchini, eggs, olive oil, and vanilla.
In a medium bowl, sift together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.
Stir the flour mixture into the vegetable mixture until well combined. Fold in the raisins and chopped nuts (if using).
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.