These simple, moist muffins are packed with apples, carrots and zucchini and lightly sweetened with honey or maple syrup. They’re perfect for breakfast, snacks or packing into lunches.


One of my favourite things to make this time of year.

Ingredients:
3 cups all-purpose flour
1/2 cup brown sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 tsp baking powder
2 large carrots, grated
2 medium zucchini, grated
2 apples, grated
4 eggs, at room temperature
1/2  cup honey or maple syrup
1/4 cup vegetable oil (I like to use olive oil)
1/4 cup yoghurt (fat free is fine) 
2 tsp vanilla extract

Method:
Preheat oven to 400F.  Grease a muffin tin or line with 12 paper muffin cups.
In a medium mixing bowl, stir together the flour, sugar, cinnamon, baking soda, baking powder and salt. 


In a separate mixing bowl, whisk together the honey, eggs, oil and vanilla.
Add the grated carrots, zucchini and apples to the egg mixture.  Stir to combine.


 Stir the dry ingredients into the wet ingredients, mixing until just combined.  The batter will be thick. Make sure to stir until all the flour has been incorporated into the batter.


Spoon the batter evenly into the muffin cups.  Don’t be afraid to fill the muffin cups right to the top if you want large bakery-style muffins!


Bake for 10 minutes.
Lower oven temperature to 350F and bake for an additional 20-25 minutes, until a toothpick inserted into the centre of  muffins comes out clean.


*Yield: 12 large muffins