These harvest muffins are the perfect tasty treat to make with your garden zucchini and carrots along with apples from the apple orchard. Cinnamon and pecan pieces also add the perfect touch of flavor and texture, making these Fall in a muffin!
Lots of fiber and nutrient rich foods go into this recipe. You will need apple, carrots, zucchini, apple sauce, oat flour, and your choice of either maple syrup or honey, along with just a few other ingredients.
Shred your carrot and zucchini, and peel and dice your apple into small pieces. These will get folded into your batter. You can also add pecans for additional texture.
I'll admit, these aren't the prettiest muffins. But don't judge a book by it's cover! These muffins have lots of fun flavors and are the perfect filling and nutrient rich breakfast or snack!
They taste great topped with apple butter or grass-fed butter! And don't forget to have help! (peep Graycee)
[Makes about 1 and 1/2 dozen muffins]
2 cups gluten free oat flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 egg white
1/4 cup cane sugar OR regular sugar
1/2 cup unsweetened applesauce
1/3 cup real maple syrup OR honey
2 tsp vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1 cup peeled and diced tart apples (about one large, I used green)
1/2 cup chopped pecans (optional)
Preheat your oven to 350°.
Start by mixing your dry ingredients in a medium bowl. Mix everything together well then set aside.
Next you will want to prep your zucchini, carrots, apples and pecans (if not already chopped). Wash your fruits and veggies then dry them.
Roughly chop your nuts with a knife or chopper. You don't want them too fine. I often just buy the already chopped nuts.
Grate your carrots and zucchini and measure out one cup of each. You WILL NOT need to squeeze out the extra liquid.
Lastly, peel and dice your apple. I like to make my pieces pretty small so you get a little apple in every bite.
Next in a separate bowl mix together your sugar, eggs, maple syrup, apple sauce, and vanilla. Whisk until smooth and the sugar is dissolved.
Add about 1/3 of the dry to the wet and mix. Then repeat until you have added all the dry. Mix until there is not dry clumps, the batter will be thick.
Fold in your carrots, zucchini, apples, and pecans until everything is mixed in well.
Add papers to your muffin tins, this recipe should make about 18 muffins.
Scoop in a heaping 1/4 cup scoop into each muffin paper. It should be about 2/3 full.
Bake for about 23-26 minutes or until the tops spring back when tapped or a toothpick comes out clean.
Try topped with apple butter! Store on the counter or the fridge and enjoy within a week.