Garden O’ Plenty Muffins

You’re probably asking yourself, what’s a garden muffin? It’s a combination of both fruits and vegetables into a delicious muffin. It’s perfect for breakfast and is healthy too. For a college student on a time crunch and a budget, these are perfect to make (and pop in the freezer for an easy, on-the-go breakfast before class!).


Servings: 24 standard muffins


  • 2 1/2 cups all-purpose flour

  • 2 cups rolled oats (not instant)

  • 1/3 cup brown sugar

  • 2 tablespoons baking powder

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 4 eggs

  • 1 1/2 cups milk (soy, skim, 2%, whole)

  • 1 cup light olive oil

  • 1 tablespoon vanilla

  • 1/3 cup honey

  • 1 medium zucchini (grated)

  • 2 tart apples (cored and diced)

  • 1/2 cup dried cranberries

  • 1 cup chopped walnuts

  • 1/3 cup slivered almonds


  1. Preheat oven to 400 degrees F. Grease or line two 12-cup muffin tins.

  2. In a mixing bowl combine flour, oats, sugar, baking powder, salt, and spices.

  3. In a separate bowl, beat the eggs then add milk, oil, honey, and vanilla and add to the dry mixture. Stir just to combine. Add the remaining ingredients and fold in gently, careful not to over mix.

  4. Spoon batter into the muffin tins, top with the slivered almonds, and bake for 20 minutes or until cooked through.


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