Breads & Muffins/ Breakfast/ Muffins/ Muffins

Lunchbox Harvest Muffins

Adapted from NY Times Cooking

Lunchbox Harvest Muffins

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  • 140 grams (1 1/8 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 (or reduce olive oil and add yogurt)
  • 1 tablespoon honey (I skip this)
  • 70 grams (1/3 cup) packed dark brown sugar (I use 1/3 cup *date paste)
  • 1 small apple, grated, and juices reserved (1/2 cup)
  • ½ cup grated carrots or butternut squash or parsnips
  • ½ cup grated zucchini or beets
  • 55 grams (1/3 cup) raisins
  • 40 grams (1/2 cup) unsweetened shredded coconut
  • 1/2 cup walnuts (my addition)



Preheat oven to 350 degrees. Grease muffin tins.


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


Place a sieve over the bowl and add the flour, baking soda, cinnamon and salt. Sift into the bowl.


Fold in the raisins and coconut.


Fill each muffin cup 3/4 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.


Serve warm with butter. I also like to mix a little honey with softened butter for serving.


*How to make Date Puree (Makes more than you will need for this recipe): 1 cup dates, packed • 1/2 cup boiling water • Add boiling water to dates and let soak 10 minutes. Blend in a blender or food processor until smooth. You can add a little more water if needed to make it mix well. Store in the freezer. It will not freeze solid so you can easily take out what you need.

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