Golden Harvest Muffins

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I’m lazy when it comes to carrots.  For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them.  My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food.  So these muffins are the next best thing.  They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful.  Whenever I use fresh carrots, I cut off the top and bottom and clean them well, but I never peel them.  If I was going to take the time to peel them, I would eat them as is.  The beauty of recipes that want shredded/grated carrots is that you don’t have to peel them.  I promise!  For this recipe there are 3 1/2 cups of “add ins”–carrots, apples, nuts and dried fruit.  While my kids love nuts they don’t want them in their muffins–the same goes for dried fruit.  So I use 2 cups of apples and 1 1/2 cups of carrots for the recipe.  I also made these gluten and dairy free by substituting in a gluten free flour blend and almond milk.  For those that have our cookbook series, this recipe is in the breakfast section of the Fall cookbook.

HarvestMuffin1They were gone in a flash!

Golden Harvest Muffins


  • 2 cups Flour (If you use gluten free add 2 more Tablespoons)
  • 1 cup Sugar (I used 1/2 cup white sugar and 1/2 cup coconut sugar)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cloves
  • 2 cups Shredded Apples
  • 1/2 cup Grated Carrots
  • 1/2 cup Walnuts or Pecans
  • 1/2 cup Raisins or Dates
  • 3/4 cups Vegetable Oil
  • 1/4 cup Milk of choice
  • 2 teaspoons Vanilla
  • 2 Eggs (beaten)


Step 1
Preheat oven to 350 degrees. Combine the dry ingredients. I used a combination of white and coconut sugar since the coconut sugar has a lower glycemic index. I also used a gluten free flour blend.
Step 2
Add the next four ingredients and mix well. My kids don't like "chunks" in their muffins, so I increased the quantity of carrots and apples to equal 3 1/2 cups total for the "add ins". You could easily use zucchini in lieu of the carrots.
Step 3
Add the eggs, milk, oil and vanilla and mix until moistened. I used almond milk.
Step 4
Spray a 12 cup muffin tin and fill each cup 3/4 full with batter. Bake for 20-25 minutes.

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