Fresh From the Garden Week 1

Time has flown this summer. It feels like just the other day I spent the weekend planting my garden. Picking out the perfect plants, finding a good day to plant, and beginning to nurture them so they would grow and flourish.

Now that they are finally producing some fruits and vegetables, I figured it was time to post something with some fun recipes utilizing plants from the garden. Breakfast, lunch, dinner, this is going to be a fun series of post over the next couple of weeks.

To start off, lets utilize those zucchini and carrots we have in the garden, by making some mini healthy muffins packed with nutrients. The beautiful color in the batter makes me so excited for the powerful flavor punch I know is coming once they are baked. Also, I prefer golden raisins to dark colored raisins just because I enjoy the sweeter flavor but either can be used in this recipe.

Kids especially love these muffins. My younger cousins are constantly asking to have them for breakfast. Mini food is always a hit with the young ones. By adding in some zucchini and carrots, you can sneak in some healthy vegetables into these bite sized fun muffins.


1 cup whole wheat flour

1 tsp baking soda

½ tsp cinnamon

3 tbsp butter melted and cooled

½ cup maple syrup

1 egg

1 tsp vanilla

1 cup grated zucchini

½ cup grated carrots

¼ cup golden raisins

  1. Preheat oven to 350, thoroughly grease a minimuffin pan
  2.   Combine dry ingredients (flour, cinnamon, and baking soda)
  3. Stir in butter, maple syrup, egg, and vanilla
  4. Combine wet and dry ingredients
  5. Add in zucchini, carrots, and raisins fully combining
  6. Fill up pan, bake for 15-18 minutes
  7. Let cool then enjoy!

Around 62 calories per muffin. Enjoy for breakfast with your morning cup of coffee!

With Love


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