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Harvest Muffins Recipe (with Video)

Soy-free, Breakfast, Added sugar

Discover our Harvest Muffins or... make a boxed muffin hehe Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 20min


- 1.125 cups whole wheat pastry flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 0.25 tsp Salt
- 2 Eggs
- 0.5 cup Olive oil
- 1 tbsp Honey
- 0.333 cup Dark brown sugar, packed
- 1 Apple, grated
- 0.5 cup Carrot, or butternut squash, grated
- 0.5 cup Zucchini, or beets, grated
- 0.5 cup Chocolate chips, or raisons
- 0.5 cup Shredded coconut, unsweetened
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1. Preheat oven to 350 degrees.
2. Grease mini-muffin tins.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
4. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
5. Using a spatula, fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the raisins and coconut.
7. Fill each muffin cup ¾ of the way up, and bake for about 15 to 18 minutes for 18 mini-muffins and about 20 to 22 minutes for 12 regular muffins.
8. The muffins are finished baking when an inserted toothpick comes out clean.

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