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.
Ingredients:
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
Optional:
1/2 cup chopped walnuts
Instructions:
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
**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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