Lunchbox Harvest Muffins
Updated Aug. 12, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 140grams (1⅛ cups) whole-wheat pastry flour
- 5grams (1 teaspoon) baking soda
- 1teaspoon ground cinnamon
- ¼teaspoon salt
- 2large eggs
- ½cup olive oil
- 1tablespoon honey
- 70grams (⅓ cup) packed dark brown sugar
- 1small apple, grated, and juices reserved (½ cup)
- ½cup grated carrots or butternut squash or parsnips
- ½cup grated zucchini or beets
- 55grams (⅓ cup) raisins
- 40grams (½ cup) unsweetened shredded coconut
Nutritional analysis per serving (30 servings)
79 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grease mini-muffin tins.
- Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Step 3
In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Step 4
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Step 5
Fill each muffin cup ¾ of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Private Notes
Comments
I make these about once a week now. Very forgiving recipe -- I've messed with it all kinds of ways: Used regular flour instead of whole wheat, all carrots for the veg (and all zucchini too), accidentally doubled the amount of veggies, on-purpose doubled the amount of raisins, and skipped the coconut. It's always come out fine. And my kids vacuum them up.
I took the olive oil down to 1/3 cup and the brown sugar down to 1/4 cup and they were delicious and moist. Thank you!
Ditto. Once the dough was in the muffin tins, I realized I forgot to add the coconut and raisins. I ended up stirring them in to each little muffin cup that was already filled. I was sure they would never release once the muffins were baked, but they popped out no problem. This is a keeper!
Much healthier muffins than the usual. Followed other commenters and only used 1/3 cup of oil, added ginger and a ripe banana when on hand. Is definitely a forgiving recipe as I've stopped measuring the amounts of veggies used and has turned out fine each time-even used more than double the zucchini as didn't want to have a leftover piece after shredding.
Baked for 37 minutes and turned out moist and delicious. Put in some chopped almonds which tastes good and would use less sugar next time. Will make again, very easy recipe!
Be aware that the nutritional information assumes the batter will make 30 servings (not 12) at 79 calories per muffin. If you factor in the same amount of batter for 12 muffins, the calories per muffin are 197.5 calories vs. 79! Here's the math: Total calories of batter = 30 servings x 79 calories = 2,370 calories. Divide that amount of batter by 12 (2370/12) = 197.5. So while the recipe is healthy, it is not necessarily low-calorie as I initially thought.