Total Time
Prep 30 mins
Cook 20 mins

These are healthy and hearty. They can be frozen in a zip-lock syle freezer bag and later microwaved individualy for an out of the oven fresh taste. Great for a quick pick me up! My husband appreciates these! The recipe is a personal adaption from another muffin recipe.

Ingredients Nutrition


  1. pour water over raisins and set aside to plump.
  2. In large mixing bowl, gently toss together carrots, zucchini, apples, cocnut, nuts, orange peel, and raisin mixture; set aside.
  3. In a large bowl combine all nine dry ingredients and whisk together.
  4. Combine oil, eggs, molasses and vanilla; stir into dry ingredients just until moistened (batter will be thick).
  5. Fold in carrot mixture.
  6. Fill greased muffin cups 2/3 full.
  7. Bake at 375 for 20-22 minutes or until done.
  8. Cool in pan 10 min before removing to a wire rack.
Most Helpful

5 5

I loved these muffins. I am always looking for quick breakfasts for work mornings, as I have to leave the house when it's not even light outside, and these little guys are just the ticket. The batter gave me exactly 18 muffins, though I filled the muffin cups more than what I would call 2/3 full, but they didn't rise much, so it was no problem. The big batch is perfect for eating the first few warm, and freezing the rest for later. Getting all the ingredients together is a bit of a project. I couldn't find powdered soy concentrate, so I left it out. Also, I had trouble grinding the flax seeds, so they went it whole. And I forgot the nuts, but that didn't seem to matter much: they can go in the next batch, which there will be! These muffins are very tasty and filling too. I had one this morning with a banana for breakfast, and it set me up until lunchtime! P.S. For anyone with little kids, take note: you don't even notice the zucchini - it blends right in. Thanks so much LizAnn for this fab, yummy, healthy recipe!