These diminutive muffins make the rotation at least twice a week in my daughter’s lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don’t end up coming back home, which is the sad fate of many a salami sandwich.
- 140 grams (1 1/8 cups) whole-wheat pastry flour
- 5 grams (1 teaspoon) baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon honey
- 70 grams (1/3 cup) packed dark brown sugar
- 1 small apple, grated, and juices reserved (1/2 cup)
- ½ cup grated carrots or butternut squash or parsnips
- ½ cup grated zucchini or beets
- 55 grams (1/3 cup) raisins
- 40 grams (1/2 cup) unsweetened shredded coconut
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (30 servings)
81 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 12 milligrams cholesterol; 72 milligrams sodium
About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 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.