Golden Harvest Muffins Ii
Bursting with wholesome flavors and a medley of textures, Golden Harvest Muffins II are a must-try treat for breakfast or snacking. These moist and tender muffins combine the natural sweetness of grated carrots, crisp apples, and tangy crushed pineapple, complemented by the warm spice of cinnamon. Made with a blend of all-purpose and whole wheat flour, they strike the perfect balance of hearty and light. Chopped pecans or walnuts add a satisfying crunch, while optional shredded coconut lends a tropical touch. Quick and easy to prepare in under an hour, this recipe yields 12 delicious muffins that are perfect for on-the-go mornings or cozy afternoons with a cup of tea. Don’t forget, they store beautifully for meal prep or freezing, making them as practical as they are flavorful!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1.5 cups Grated carrots
- 1 cup Grated apple (peeled and cored)
- 0.5 cups Crushed pineapple, drained
- 0.5 cups Chopped pecans or walnuts
- 0.5 cups Shredded coconut (optional)
- 2 pieces Large eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. Whisk together to evenly distribute the ingredients.
Stir in the grated carrots, grated apple, and crushed pineapple until they are evenly coated with the dry ingredients. If using nuts or coconut, fold them in at this stage.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 440.6 g | 160% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 209.5 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
