Finnley’s Super Muffins

Kitchen 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."

goji berry muffins
Mark Boughton Photography / styling by Teresa Blackburn

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.


2 tablespoons goji berries
1/3 cup warm water
4 eggs
1/2 cup extra-virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
2 tablespoons agave nectar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
2 cups grated zucchini
1 cup raisins


  1. Preheat oven to 350F.
  2. Soak goji berries in warm water 3 minutes.
  3. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries with their soaking water.
  4. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.
  5. 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.



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