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Fall Harvest Muffins
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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.

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