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Harvest Muffins {Apple.Zucchini.Carrot}

[ 5 ] May 15, 2012 |

harvest muffins

On busy mornings, a grab and go breakfast is a must. These muffins are my go-to. High in protein, low in fat and full of fruits and vegetables, they should taste, well, like healthy muffins. Meaning sawdust.

But these Harvest Muffins? They are moist, a little spicy sweet and oh so delicious. You almost forget they’re good for you.

Make a batch or two and stock your freezer – I recommend placing them in individual sandwich baggies before freezing. Throw one in your bag and you’ll have a delicious breakfast once you get to work. Or by the time your kids let you eat (or is that just me?). I bet they’ll become your go- to breakfast too!

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Harvest Muffins {Apple.Zucchini.Carrot}

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Harvest Muffins {Apple.Zucchini.Carrot}

Gather

1 cup shredded zucchini
1/2 cup shredded carrot
1 cup shredded apple
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 whole egg
2 egg whites
1/2 cup brown sugar
1/2 cup plain, lowfat kefir
1/4 cup flax seeds
1/8 cup dried cranberries

Step by step

  1. Preheat oven to 400F.
  2. In a large bowl, mix together flours, baking soda, baking powder, pumpkin pie spice and salt.
  3. In a smaller bowl whisk the eggs, sugar, kefir, then fold in the zucchini, apple and carrot.
  4. Add the wet mixture to the dry.
  5. Add the flax seeds and cranberries and fold mixture together till combined. Don't overmix.
  6. Divide the mixture evenly in a 12 count muffin tin.
  7. Bake for 12-14 minutes, or until toothpick comes out clean.
  8. Cool (if you can wait!) and enjoy.
  9. To freeze, place each muffin in an individual sandwich bag and place in the freezer - an easy grab and go breakfast!

Nutrition

WW PP 3; Calories 131; Total Fat 2.1; Trans Fat 0.0g; Cholesterol 14mg; Sodium 282mg; Total Carbohydrates 23.9g; Dietary Fiber 2.1g; Sugars 5.8g; Protein 4.6g

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Category: Breads, Breakfast, Vegetarian

About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.

  • http://christy.shrinkingjeans.net Christy_TheSistherhood

    I am SO making these this week! I have a huge harvest of fresh zucchini from my garden!!

    The only ingredient I don’t have is kefir, but I can sub in some thinned out Greek yogurt, right? I can’t believe they’re only 131 calories!

  • Heather

    Plain Greek yogurt thinned out would be fine. I think buttermilk or plain yogurt would be good too:)

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  • http://www.facebook.com/Ladyshsrimp Danielle Turgeon

    These are the best muffins i have ever had!!! I put 2 whole eggs and sour cream instead of the yogurt as i was out. I will make them again and again!

    • http://shrinkingjeans.net/members/heather/ heather

      Wow! What a great compliment. Glad you enjoyed them…I’m tempted to go make some now :) I haven’t had any for a while.

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