Lunchbox Harvest Muffins

Step 1

Preheat oven to 350 degrees. Grease mini-muffin tins.

Step 2

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.

Step 3

In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.

Step 4

Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.

Step 5

Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.