My muffin of the week recipe is a healthy breakfast muffin. You can warm up the muffin in the morning with some nut butter for extra protein or with your favourite jam. My favourite jam is St. Dalfour Jam which is naturally sweetened with grape juice.


1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

3/4 cup brown sugar or cane sugar

2 cups grated carrots

1 cup grated zucchini

3 large organic eggs

2/3 cup vegetable oil or coconut oil

1/3 cup milk with 1 tsp lemon juice or buttermilk

2 tsp pure vanilla extract


Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicon muffin liners. Place raisins in a bowl of hot water for a few minutes and then drain water and set aside. In a bowl mix flours, baking soda, sea salt, cinnamon and brown sugar. In a separate bowl mix eggs, oil, milk with lemon juice and vanilla. Add carrots and zucchini to wet mixture and then add dry ingredients. Mix well and then fold in raisins with a wooden spoon. Scoop into muffin cups and bake for 25-30  minutes. Let stand in muffins tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!