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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.

Read the Story Behind the Recipe

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45 min
Prep Time
1 hr 30 min
Total Time


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 teaspoons 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

3 large Land O Lakes® Eggs

1/2 cup Land O Lakes® Butter, melted

1/2 cup unsweetened applesauce

2 teaspoons vanilla

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

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

Tip #3

- 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.

Tip #4

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 muffin)

210 Calories
8 Fat (g)
50 Cholesterol (mg)
270 Sodium (mg)
30 Carbohydrates (g)
2 Dietary Fiber
3 Protein (g)
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