Good Food: Garden Harvest Muffins Recipe

Have a good haul from your garden and need to use up the produce?  Want a tasty way to work more fruits and veggies into your diet?  Need to sneak in some produce for a picky child?  This recipe for Garden Harvest Muffins is a good way to do all of the above!  They’re not overly sweet, freeze well, and can easily be converted to a delicious gluten free recipe.

garden harvest muffins recipe


2 1/2 cups all purpose flour (can also be made gluten free**!)

1 1/2 cups sugar

4tsp cinnamon

1/2 tsp salt

1 1/2 cups peeled, grated apples (any kind, I’ve been using Granny Smith)

1 1/2 cups peeled, grated carrots

1 1/2 cups grated zucchini

4 eggs

1/2 cup canola oil

1/2 cup buttermilk


1/2 cup chopped walnuts



Preheat oven to 350 degrees F and line muffin pan with baking papers

In a large mixing bowl, combine flour, sugar, cinnamon, and baking soda, stirring with a whisk

Add grated apples, carrots, and zucchini – add the optional chopped walnuts if a little crunch of protein is desired

Combine canola oil, buttermilk, and eggs in a small bowl and whisk together

Add wet mixture to dry mixture, stirring until just combined

Bake for 20 minutes or until toothpick comes out clean


garden harvest muffins recipe

garden harvest muffin recipe

garden harvest muffins recipe

**Gluten Free: Replace the 2 1/2 cups of all purpose flour with a gluten free flour, and increase baking time by 5-10 minutes


I haven’t tried this recipe with a different type of oil, such as coconut, but I bet the muffins would still turn out great.  And, these muffins freeze beautifully!  I pop mine in a large freezer bag and keep for up to three months – but they never last that long 🙂


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