Healthy Harvest Muffins
Start your day with a burst of wholesome flavor by baking a batch of Healthy Harvest Muffins! Packed with nutrient-rich ingredients like hearty rolled oats, whole wheat flour, and naturally sweetened with applesauce and honey, these muffins strike the perfect balance between healthy and delicious. Grated carrots, crisp apples, and a sprinkle of chopped nuts add texture, while warm cinnamon and nutmeg deliver an irresistible autumn-inspired aroma. Whether topped with shredded coconut or enjoyed as-is, these muffins are ideal for a quick breakfast, a mid-day snack, or even a post-workout treat. Ready in just 35 minutes, they’re the perfect grab-and-go option for busy mornings or meal prep. Plus, they’re freezer-friendly, so you can enjoy them whenever you need a wholesome pick-me-up! Keywords: healthy muffins, whole grain muffins, easy meal prep, carrot and apple muffins, quick breakfast ideas.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 cup carrots, grated
- 1 medium apple, grated
- 0.5 cup walnuts or pecans, chopped
- 0.25 cup unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir until evenly distributed.
In a separate bowl, whisk together the eggs, unsweetened applesauce, honey, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the grated carrot, grated apple, chopped nuts, and shredded coconut (if using) until evenly incorporated.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 321.5 g | 117% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 144.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2453 mg | 52% | |
*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.
