In the chaos that is life right now, I am always trying to find healthy snacks, especially something that easy to eat for breakfast. We don’t do “breakfast on the go,” but I need something that my three-year old will eat quickly. Translation, it has to be delicious! What first caught my eye with these muffins is that they use everything I had in my kitchen, minus the chia seeds. I committed those and also used regular milk. I loved being able to use a lot of the vegetables I already had on hand and know my family loves, all in one tasty little package. It was a great way to get some vegetables in our diet first thing in the morning! While this was accidental, I loved that these were vegan. We don’t follow the vegan diet, but it is healthy so why not incorporate a few recipes into your daily diet when you can? Plus, with it being egg free I could limit my daughter’s egg intake, she teeters back and forth with an allergy and I’m trying not to consume too much now that I’m in my third trimester.

Don’t worry about your family catching on to you with the flecks of green and orange, by the time they’ve noticed it they’ve already gobbled down half the muffin and accept that it’s good for them!

Harvest Muffins

Ingredients

• 1 lemon
• 1 tsp apple cider vinegar
• 1/3 cup canola oil
• 1 cup rice milk or soy milk (or milk if you don’t mind it being non-vegan)
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 Tbsp chia seeds or ground flax seeds (optional)
• 1/2 cup shredded apple
• 1/2 cup shredded carrot
• 1/2 cup shredded zucchini
• 1/4 cup raisins (optional)

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Pre-heat oven to 375 F. Spray 12 cup muffin pan with cooking spray.

In a large bowl or the bowl of your stand mixer,  add the zest of the lemon and then squeeze the juice from the lemon and add it into your bowl. Whisk in the vinegar, oil, milk, and sugar.

In a medium bowl, combine the flour, salt, baking soda, and cinnamon. Add the flour mixture to the wet mixture, until just combined. Stir in the apple, carrot, zucchini, and raisins.

Divide the mixture evenly among the 12 muffin cups. The cups will be full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack for 5 minutes, then remove from tin and serve warm or at room temperature.

Serves 12

Nutritional Information

180 Calories, 29g Carbohydrates, 2g Protein, 7g Fat, 0mg Cholesterol, 370mg Sodium, 1g Fiber

Source: Hannaford Fresh May/June 2013