Healthy Garden Muffin Recipe
Make these delicious muffins while carrots and zucchini are going strong in the garden! Naturally sweetened with a bit of honey, this is the ultimate healthy, low sugar muffin.
Servings: 12 large muffins
Ingredients
- 1/2 cup honey or maple syrup
- 1/2 cup olive oil
- 1/2 cup milk (dairy or dairy free)
- 3 farm eggs
- 1 teaspoon vanilla
- 1 cup grated carrot, lightly packed
- 1 cup grated zucchini with juices squeezed out
- 2 1/2 cups freshly milled whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
Instructions
- Harvest carrots and zucchini from the garden.
- Rinse and scrub clean at the kitchen sink.
- Grate carrot and gently pat into measuring cup, until you have 1 complete cup.
- Grate zucchini and squeeze out liquid over kitchen sink. Measure 1 cup.
- Set grated vegetables aside for now.
- In a mixing bowl, combine eggs, honey or maple syrup, milk, oil and vanilla.
- Stir in grated carrot and zucchini.
- On top of your wet mixture, measure in flour, baking powder, salt, cinnamon and nutmeg.
- Add in walnuts if using and stir until flour lumps just disappear.
- Butter your muffin tin or insert paper cup liners.
- Fill cups with garden muffin batter, stopping 1/4 inch from the top.
- Baking in 350F oven for 15-20 minutes or until muffin tops are firm and no longer gooey.
- Remove muffins from the pan and cool on baking rack.
- Bag and enjoy, or freeze some for later!
