Indulge in the delightful Harvest Crunch Muffins, where each bite is a symphony of flavors and textures. These muffins are a delightful combination of sweet and nutty, with a moist and tender crumb, and a crunchy, oat-filled topping. They are incredibly easy to make with simple ingredients that are commonly found in most kitchens, making them a perfect choice for busy mornings or as a delightful afternoon snack.
The recipe provides variations to suit different dietary preferences, including gluten-free and vegan options. With simple substitutions, these muffins can be enjoyed by everyone. The gluten-free version uses almond flour and oat flour, resulting in a moist and flavorful muffin that is just as satisfying as the traditional version. For those with vegan dietary preferences, there's an option to use flax eggs and plant-based milk, creating a delicious and wholesome treat.
These muffins are versatile and can be customized to your liking. You can add your favorite mix-ins, such as raisins, chopped nuts, or dried cranberries, to create a unique and personalized flavor combination. Whether you enjoy them warm from the oven or savor them as a grab-and-go breakfast, these Harvest Crunch Muffins are sure to become a beloved addition to your baking repertoire.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
FALL HARVEST MUFFINS
Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.
Provided by Land O'Lakes
Categories Muffin Breakfast and Brunch
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
- Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
- Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
- 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.
Nutrition Facts : Calories 210 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 270 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Sugar grams, Protein 3 grams
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
LUNCHBOX HARVEST MUFFINS
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.
Provided by Melissa Clark
Categories easy, lunch, quick
Time 35m
Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams
HARVEST CRUNCH MUFFINS
delicious, high in fat, but good for on the run.
Categories Snacks Brunch Brunch Snacks Other Other Snacks Breakfast Snacks Breakfast
Yield 12
Number Of Ingredients 9
Steps:
- milk is actually sour milk (add little vinegar).
- 1) Mix Harvest Crunch with sour milk & let stand for 5 minutes.
- 2) Add remaining ingredients to milk and don't over mix, then pour into muffin tins.
- 3) Bake @ 350 in oven for 20-25 muffins, testing with toothpick.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
CRUNCHY GRANOLA MUFFINS
Our filling Crunchy Granola Muffins made with organic cinnamon raisin granola can be on the table in only 25 minutes.
Provided by By Deborah Harroun
Categories Side Dish
Time 25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
- Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
- Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CRUNCHY DROP COOKIES
Make and share this Crunchy Drop Cookies recipe from Food.com.
Provided by BrendaM
Categories Drop Cookies
Time 22m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Beat shortening, sugar, egg, milk and vanilla together until creamy.
- Sift together flour, soda and salt; add to creamed mixture; blend well.
- Stir in Quaker Harvest Crunch.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
Tips:
- Use fresh, ripe bananas for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- For a sweeter muffin, add an extra 1/4 cup of sugar.
- For a crunchier muffin, add an extra 1/2 cup of Harvest Crunch cereal.
- If you don't have muffin liners, you can grease a muffin tin with cooking spray.
- Be sure to fill the muffin cups only 2/3 full, as they will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Conclusion:
Harvest Crunch muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick breakfast on the go or a snack. The muffins are also a great way to use up ripe bananas. With their sweet banana flavor and crunchy Harvest Crunch cereal topping, these muffins are sure to be a hit with everyone who tries them.
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