Lunchbox Harvest Muffins

Adapted from NY Times Cooking

Lunchbox Harvest Muffins


  • 2 large eggs
  • ½ cup olive oil
  • 1 tablespoon honey
  • 70 grams (1/3 cup) packed dark brown sugar or *date paste
  • 5 grams (1 teaspoon) baking soda
  • 1 small apple, grated (1/2 cup)
  • ½ cup grated carrots
  • ½ cup grated zucchini or beets
  • 55 grams (1/3 cup) raisins (I skip this)
  • 40 grams (1/2 cup) unsweetened shredded coconut
  • 1/2 cup walnuts (I add this)
  • 140 grams (1 1/8 cups) whole-wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • ¼ teaspoon salt



Preheat oven to 350-F (I prefer 400-F). Grease muffin tins or use paper liners.


In a large bowl, combine the eggs, olive oil, honey, brown sugar, baking soda, grated apple, raisins, grated vegetables, coconut, and walnuts.


Place a sieve over the bowl (or in a separate bowl) add flour, baking powder, cinnamon, and salt. Sift/mix dry ingredients into the bowl.


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 (or with a few crumbs attached).


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


To make date paste (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.

Rating: 5 out of 5.

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