Time to see what’s left in the garden! On my peruse through I decided to gather some carrots and a zucchini. With a little bit of everything that reminds me of fall, I bring you Harvest Muffins! I put my adjustments for altitude in parenthesis 🥰 enjoy!
- 1 1/2 cups whole wheat flour (add 2 tbsp)
- 1 cup sugar (subtract 2 tbsp.)
- 1/2Â cup oats
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda (subtract 1/2 tsp.)
- 1/2 teaspoon salt
- 2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces
- 1Â cup carrots, grated
- 1/2Â cup zucchini, grated
- 3/4 cups dried cherries and raisins, coarsely chopped
- 1/2 cup chopped pumpkin seeds and almonds
- 3Â eggs
- 1/2 cup butter, melted
- 1/2 cup unsweetened applesauce (add 3 tbsp)
- 2 teaspoons vanillaÂ
Directions
- Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease muffin pan cups; set aside.
- Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl.
- Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add flour mixture to egg mixture; stir until just moistened. Add apples, carrots, dried cherries and nuts; stir until well mixed.
- Spoon batter evenly into prepared muffin pan cups.
- Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.
Elevating Balance 