all natural carrot, zucchini, apple whole wheat muffins

8:23 AM

The word "natural" is such a loaded word. Essentially everything comes from nature, even the things we don't specifically like and are terribly bad for us. But when we see the word "natural" on our food and clothing and personal care products we believe that these products are as close to their original state as they can possibly be. When I came up for the recipe for these muffins, I made an effort to use foods that were as close to their natural state as I could. With the exception of the whole wheat flour and vanilla extract, all of the ingredients are fresh (and some local). There is also no sugar in these muffins! The sweetness comes from the honey and grated apple.I used this method to substitute using applesauce in the muffins. You can also use real maple syrup instead of honey and the eggs can be replaced to make them vegan.

2 c whole wheat flour
2 tea spoon baking powder
1 tea spoon salt
1/2 cup vegetable oil of your choice
1/2 cup honey
1 1/2 teaspoon pure vanilla extract
2 large eggs
1 large apple finely grated
1 small or 1/2 large zucchini finely grated
3 medium carrots finely grated


finished muffins....and my pans need a good scrubbing with soda & wool!


Preheat your over to 425. (You will be baking these muffins at two different temperatures.)

Mix together your dry ingredients. Blend in your honey, oil, vanilla and eggs. Your mixture may seem a bit dry at this point, but as you add your apple and vegetables, their moisture will give the mix a nice texture. Grate your apple and zucchini and add to your bowl. Finally, add your grated carrots.

Line your muffin pan with paper liners or grease your pan. Fill the cups all the way to the top. You will have 12 - 15 muffins total (varying on the size of the fruits/veggies you use as well as how heavily you fill your muffin cups).

Bake your muffins at 425 for 5 minutes, then lower your oven temperature to 350 and bake for another 15 minutes or until a toothpick comes out clean when inserted. Remove and let cool


The muffins remind me of early mornings down the shore when we ride over to the little bakery in Wildwood Crest to pick up their morning glory muffins. I would love to learn how make them the way they do one day. If only the would sneak me the recipe! You can also add and swap out so many ingredients in these muffins. Toasted flax seed or walnuts would taste great on top of them and raisins would also be a gread addition.

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