Golden Harvest Muffins
Golden Harvest Muffins. Incredible muffins filled with the flavors of fall. With the warm spice of cinnamon and delicious ingredients like fresh apples, carrots, coconut and nuts. These amazing apple spice muffins have everything you could ever want in a muffin. Serve these golden harvest muffins at a brunch, breakfast buffet or bake a batch and store them in the freezer for a grab and go mid morning snack.
HEALTHIER OPTIONS
- REDUCE THE SUGAR: You can either reduce the amount of sugar from 2 cups to 1½ cups or use a sugar substitute like Splenda.
- REDUCE THE OIL: Replace ¾ cup of oil with unsweetened applesauce. Why applesauce? Because it will keep the muffins moist without all the added saturated fats.
THE BEST APPLE FOR THE JOB
THICK BATTER
HOW TO MAKE GOLDEN HARVEST MUFFINS
- Heat oven to 350°.
- Combine flours, sugar, baking soda, cinnamon, salt and cloves.
- Add apples, carrots, coconut, and nuts.
- Mix well.
- Add oil, milk, vanilla and eggs.
- Stir until moistened.
- Fill 36 muffin cups 3/4 full.
- Bake 20 minutes.
- Immediately remove from pans.
MORE MUFFIN RECIPES
- BREAD PUDDING MUFFINS
- MORNING FLORY MUFFINS
- EGGNOG MUFFINS
- PEACH CRUMB CAKE MUFFINS
- GLAZED LEMON CURD MUFFINS
- BLUEBERRY BRAN MUFFINS
- PUMPKIN LATTE MUFFINS
Golden Harvest Muffins
Yield:
36 Muffins
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Incredible muffins filled with the flavors of fall. With the warm spice of cinnamon and delicious ingredients like fresh apples, carrots, coconut and nuts.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 cups granulated sugar
- 4 teaspoons baking soda
- 4 teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon cloves
- 4 cups (8 medium) shredded, peeled apples
- 1 cup shredded carrots
- 1 cup coconut
- 1 cup nuts, chopped
- 1½ cups vegetable oil
- ½ cup milk
- 4 teaspoons vanilla
- 3 large eggs, beaten
Instructions
For the Muffins:
- Heat oven to 350°.
- Combine flours, sugar, baking soda, cinnamon, salt and cloves.
- Add apples, carrots, coconut, and nuts.
- Mix well.
- Add oil, milk, vanilla and eggs.
- Stir until moistened.
- Fill 36 muffin cups 3/4 full.
- Bake 20 minutes.
- Immediately remove from pans.
NEVER MISS A POST
This is my kind of muffin. Cannot wait to try them out.
YUM! What a cool idea!
This recipe looks amazing! I must give it a try! I’d love for you to share this at Show & Share–
http://southernlovely.blogspot.com/2011/09/show-share-4.html
THESE LOOK SCRUMPTIOUS!!!!!!!!!!!!!!! THANKS 4 LINKING UP AT WONKA WEDNESDAY!
OMWORD! my mouth is watering. these look wonderful.
carrots & coconut??? and cinnamon cream cheese butter – HELLO!
thanks for linking up.
kellie
These look so good for Fall – I cannot wait for it to cool down here so I can get reacquainted with my oven! (:
Featured you tonight!!
http://polkadotsonparade.blogspot.com/2011/09/foodie-friday.html
I’m with Gina. This looks delicious for Fall. Maybe if I make these, Texas will catch a hint that it’s time to COOL DOWN! Thanks for sharing with Sweets This Week.
Sarah
So great for fall, and I love the cinnamon butter recipe! Thank you for linking to Fat Camp Friday. Enjoy your weekend!
Oh this sounds amazing!!! Delish!
Come see me at http://www.willcookforsmiles.com/
Oh man, I’m bookmarking this recipe and making these in a couple months! YUM!
These look really delicious! Makes a lot too…..so good for a women’s meeting at church or something. Thanks for sharing.
This is a very intriguing sounding muffin! So many yummy things all in one recipe. Thanks for sharing with Crazy Sweet Tuesday.
these look yummy so glad that they are better for me as well
These muffins sound so good! I’m a muffin fanatic!
If these muffins don’t scream “Fall” then I don’t know what does! Thanks so much for linking them up at Muffin Monday!
These are just beautiful! Carrots, apples, whole wheat….AND cream cheese? These are perfect! 🙂 Thank you!!