Simple Harvest Muffins
Perfect for cozy mornings or a grab-and-go snack, these Simple Harvest Muffins capture the essence of fall in every bite. Packed with wholesome ingredients like shredded carrots, grated apple, and a hint of warm spices, these muffins strike the perfect balance between hearty and sweet. Made with a mix of all-purpose and whole wheat flour, unsweetened applesauce, and a touch of brown sugar, they’re both satisfying and lighter on guilt. Optional mix-ins like chopped walnuts and raisins add delightful texture and flavor, making them easily customizable to suit your preferences. Ready in just 35 minutes, these moist and flavorful muffins pair beautifully with your morning coffee or tea. Trust us, these easy-to-make harvest muffins will make your kitchen smell absolutely heavenly!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 0.5 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups shredded carrots
- 1 cups grated apple (use a crisp variety like Granny Smith)
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium-sized mixing bowl, combine the granulated sugar, brown sugar, applesauce, vegetable oil, milk, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gradually fold the wet ingredients into the dry ingredients, being careful not to overmix. Stir until just combined.
Fold in the shredded carrots, grated apple, and any optional mix-ins like walnuts or raisins for added texture and flavor.
Using a spoon or a cookie scoop, evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 24.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 189 mg | 4% | |
*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.
