You are here: Home » Recipes » Finnley’s Super Muffins Finnley’s Super Muffins Recipe by Chef Greg JohnsonKitchen Tested Yield 18 servings Prep 5 mins Cook 18 mins These powerfully healthy muffins are so good you'll be afraid to call them "healthy." Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Goji berries and agave nectar are available at natural grocery stores and even some large supermarkets. If you can't find the goji berries, omit them or substitute dried tart cherries. And for the agave, a light honey can fill in. Ingredients 2 tablespoons goji berries1/3 cup warm water4 eggs1/2 cup extra-virgin olive oil1/2 cup unsweetened applesauce1/2 cup granulated sugar2 tablespoons agave nectar1 teaspoon vanilla extract3 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon cinnamon2 cups grated zucchini1 cup raisins Instructions Preheat oven to 350F. Soak goji berries in warm water 3 minutes. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries with their soaking water. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy. Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each one-half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch. Recipe by Chef Greg Johnson.