Fall Harvest Muffins

Fall Harvest Muffins

Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.

45 min.prep time 1:30total time
18 muffins
959 Ratings

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup uncooked quick cooking or old-fashioned oats
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces
3 medium (1 1/2 cups) carrots, grated
3/4 cups dried cherries, coarsely chopped
1/2 cup chopped walnuts or pecans
1/2 cup Land O Lakes® Butter, melted
1/2 cup applesauce
2 teaspoons vanilla

Directions

Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.

Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.

Beat eggs in bowl with whisk. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.

Spoon batter evenly into prepared muffin pan cups. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.

Recipe Tip

- Substitute shredded zucchini for all or part of shredded carrots.

- These muffins freeze very well. Remove from freezer a few hours before serving. Warm slightly, if desired.

- To save time when preparing muffins, buy pre-shredded carrots, measure dry ingredients a day ahead and/or chop cherries and nuts a day ahead.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 muffin)

Calories: 210

Fat: 8g

Cholesterol: 50mg

Sodium: 270mg

Carbohydrates: 30g

Dietary Fiber: 2g

Protein: 3g

Recipe #14461©2009Land O'Lakes, Inc.

Recipe Comments & Reviews

Easy to make. Moist and delicious
I love making muffins and this is now one of the top favorites with family and neighbors. I always have these ingredients on hand so can make a batch often. Made no variation to the recipe but plan to use different kinds of apples and dried fruite to see how the flavors change.
These muffins were fabulous and good for you too! I used all the ingredients listed but did add a little nutmeg. My hubby loved this muffin and I can't wait to make them again, would double the recipe as these are a great take to work breakfast. I did use whole wheat flour and substituted half the sugar with Splenda and they came out fantastic, maybe even a little too sweet with the apples and cherries.
This is fantastic! Everyone loved them. I made them in 3 sizes, mini's, normal, & jumbo...doubled the recipe & glad I did. I used the uncooked quick cooking oatmeal, granny smith apples, the pecans, UNSWEETENED applesauce & a combo of dried cherries & dried orange zest cranberries. I also felt compelled to sprinkle a bit of nutmeg in with the cinnamon. Didn't want to change anything else. Obviously I adjusted baking times for muffin sizes. I did sprinkle some with course sugar before baking...just because.
I used this recipe with a couple of alterations - I substituted 1/2 cup of whole wheat flour and used craisins rather than cherries. It was a great hit with my kids as well as my husband and I.
I had 3 women friends for breakfast before taking off for Christmas @ Shaker Woods, an annual event held in Ohio featuring crafts and food. I decided to try these muffins for my breakfast meal along with baked apples, yogurt and tea. The muffins were delicious. I did modify a bit as I try to make everything as healthy as possible. I used 1/2 cup white flour, 1/2 cup whole wheat flour, and 1/2 cup of barley flour. I used one egg and 3 egg whites, cut the butter to 1/4 cup and added an extra 1/4 cup applesauce. My last change was to use dried cranberries as I had a large bag in my panty and did not have the cherries. These were so good and they freeze very well. Try them. I believe you will find them excellent.
Outstanding, delicious, and healthy! The pictures and the text made me want to bake the muffins for my family.
What a wonderful tasting recipe. I used dried cranberries rather than the cherries. You just can't beat this recipe for being a healthy choice.
These are absolutely delicous! And you can eat them and not feel too guilty because they have so many things in them that are good for you.

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