Last week, I woke up early to make muffins for the #SelflessSelfie campaign and was looking through my fridge for inspiration. I saw a zucchini and remembered seeing a zucchini bread recipe in the 100 Days of Whole Foods cookbook and thought I could adapt for some harvest muffins. Everything from that cookbook turns out delicious so I shouldn’t be surprised but oh my goodness were these absolutely delicious.
The perfect balance of sweet and hearty–these muffins are delicious for breakfast, as a snack, or even with dinner. Rob and I tried one straight from the oven, for taste testing purposes of course, and could not stop devouring them! With only natural real food ingredients like whole wheat flour, zucchini, and honey, these are guilt-free to snack on in our house!
Preheat oven to 325
Grate zucchini (I threw mine in the vitamix and pulsed into small shreds) and chop pecans. Set aside.
Mix dry ingredients: flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
Stir in wet ingredients: eggs, oil, vanilla. (Batter will be very thick)
Fold in zucchini, pecans, and raisins.
Scoop into muffin tin (with liners) and bake at 325 for 20-25 minutes, until a toothpick comes out clean.