Fall Harvest Muffins

Fall Harvest Muffins
11 Reviews
Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.
45 min
Prep Time
Total Time
18 muffins


1 1/2 cups
all-purpose flour
1 cup
1/2 cup
uncooked quick cooking or old-fashioned oats
1 tablespoon
ground cinnamon
2 teaspoons
baking soda
1/2 teaspoon
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
large Land O Lakes® Eggs
1/2 cup
Land O Lakes® Butter, melted
1/2 cup
2 teaspoons


  1. Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
  2. Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
  3. Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
  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.

Recipe Tips

- 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.

Nutrition Facts (1 muffin)

Dietary Fiber

Recipe Comments and Reviews


When I make this and take them someplace, I always get asked for the recipe.


I love these muffins. I use steel cut oats with whole wheat flour and always hand grate the carrots. So far, I have used dried cherries, cranberries, apricots, and blueberries in my muffins. This week, I will make one batch with apples, cranberries and walnuts and another with pears, apricots, and pecans. Although these are great with no topping, I like to serve them with whipped cream cheese or a cream cheese icing and chopped nuts on the side. I only bake these as mini muffins so my friends can try multiple flavor combinations. I have never taken these anywhere and not been inundated with requests for the recipe. I just direct them to Land O'Lakes Fall Harvest Muffins.


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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