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Garden Harvest Muffins

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These Garden Harvest Muffins are packed with wholesome ingredients like zucchini, carrots, and apples, making them a nutritious and delicious treat. Perfect for breakfast, snacks, or even dessert, these muffins are moist, flavorful, and easy to make!

Ingredients

Scale

For the Muffins:

  • 2 cups (250g) all-purpose flour

  • 1 cup (100g) rolled oats

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ cup (120ml) vegetable oil or melted coconut oil

  • ½ cup (120ml) honey or maple syrup

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup (120g) grated zucchini (squeezed to remove excess moisture)

  • 1 cup (120g) grated carrots

  • 1 cup (120g) grated apple (about 1 medium apple)

  • ½ cup (60g) chopped nuts (e.g., walnuts or pecans, optional)

  • ½ cup (80g) raisins or dried cranberries (optional)

For the Topping (Optional):

  • 2 tablespoons rolled oats

  • 1 tablespoon brown sugar

  • 1 tablespoon melted butter

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with oil or butter.

  2. Prepare the Batter:
    In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the oil, honey (or maple syrup), eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated zucchini, carrots, apple, nuts, and raisins (if using).

  3. Add the Topping (Optional):
    In a small bowl, mix the oats, brown sugar, and melted butter. Set aside.

  4. Bake the Muffins:
    Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the oat topping over the muffins if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions:

  • Serve warm with a pat of butter or a drizzle of honey for extra indulgence.

  • Pair with a cup of tea, coffee, or a glass of milk for a satisfying snack.

Notes

Pro Tips:

  1. Squeeze the grated zucchini and carrots well to remove excess moisture, ensuring the muffins aren’t soggy.

  2. For a gluten-free version, use gluten-free flour and certified gluten-free oats.

  3. Add a handful of chocolate chips for a sweeter twist.

Common Mistakes to Avoid:

  1. Overmixing the batter, which can lead to dense muffins.

  2. Skipping the step of squeezing moisture from the zucchini and carrots, which can make the muffins too wet.

  3. Overfilling the muffin cups, which can cause the batter to overflow during baking.

Storage Instructions:

  • Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

  • To freeze, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.

Enjoy your Garden Harvest Muffins!

Find it online: https://bakesbliss.com/carrot-muffins/