Healthy Everything Muffins

Healthy Everything Muffins

I absolutely LOVE these healthy muffins!  They are great for using up some veggies in the fridge.  These muffins are so forgiving and allows you to put almost anything into them…well, within reason of course. I have made these a few different ways with great success, so now you can clean out the fridge and enjoy the warmth of muffins that offer lots of nutritive value .

My next venture is to use gluten-free flour.  I’ll update this post when I do.

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Healthy Everything Muffins
These muffins are very easy to make and are sure to please any hungry person. They are best when eaten while still warm, but you can also freeze them for a few months, then either eat them once thawed or warm them, cut them and add some butter for a special treat.
everything muffins are loaded with carrots, zucchini, nuts, apples and more good stuff.
Votes: 1
Rating: 5
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Course Breads, Breakfast Dishes, Healthy
Cuisine American, Healthy, Uncatagorized
Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Breads, Breakfast Dishes, Healthy
Cuisine American, Healthy, Uncatagorized
Prep Time 30 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
everything muffins are loaded with carrots, zucchini, nuts, apples and more good stuff.
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. * This recipe makes anywhere from 12 to 16 muffins depending upon the ingredients. I tend to add lots of veggies, so I end up with more muffins as a result.
  2. Preheat the oven to 350 degrees. Prepare 12-16 muffin cups by either lining the pan with paper liners or greasing your muffin tins with coconut oil.
  3. Mix together all of the dry ingredients in a large bowl. Stir in the grated carrots, zucchini, apple, along with the nuts and raisins/cranberries, coconut and chia seeds. Mix well.
  4. In a small bowl, whisk together the eggs, oil, applesauce and vanilla. Slowly pour the egg mixture into the mixture and still all contents together until moistened.
  5. Add about 1/3 cup of batter in each muffin cup. Don't worry about overfilling the muffin cups as these muffins don't rise a lot.
  6. Test for doneness after 20-25 minutes by inserting a toothpick into the center of a few muffins. When the toothpick comes out dry, the muffins are ready to cool. Remove them from the pan after about 10 minutes to cool further.
  7. You can freeze the muffins or warm them and add some butter.
Recipe Notes

You can use 2 cups of carrots or 2 cups of zucchini instead of 1 cup of each if you prefer.  You can also omit the coconut or add in other chopped dried fruit.  The beauty of these is that you can change things up a bit and they'll still turn out great.

Freeze for up to 3 months.

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