Harvest Muffins

1  1/8 cups whole-wheat pastry flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1/2 cup olive oil
1 Tbsp. honey
1/3 cup packed dark brown sugar
1 small apple, grated
1/2 cup grated carrots
1/2 cup grated zucchini
1/3 cup raisins
1/2 cup unsweetened shredded coconut (optional)

Preheat oven to 350 degrees and spray mini-muffin or regular muffin pans with cooking spray.

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

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

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

Fill each muffin cup 3/4 full and bake about 15 to 18 minutes for mini-muffins or 20 to 22 minutes for regular muffins. The muffins are done when a toothpick inserted into the middle comes out clean.

Makes about 2 1/2 dozen mini-muffins or 1 dozen regular muffins.

1 mini-muffin = 2 WW SmartPoints
1 regular muffin = 6 WW SmartPoints