Best 3 Healthy Harvest Muffins Recipes

Calling all muffin lovers! Start your day with a delightful treat that combines the goodness of whole grains and the vibrant flavors of autumn harvest. These Healthy Harvest Muffins are packed with wholesome ingredients like rolled oats, grated apples, and shredded carrots, providing a symphony of textures and nutrient-rich goodness. Each muffin is a burst of fall flavors, thanks to the addition of warm spices like cinnamon and nutmeg. Drizzled with a sweet maple glaze, these muffins offer a perfect balance of sweetness and wholesome goodness. Whether you're looking for a nutritious breakfast, a hearty snack, or a sweet treat to share with friends, these Healthy Harvest Muffins are sure to hit the spot.

Other than the basic recipe, there are a few variations provided in the article to cater to different dietary preferences and taste buds. For those with a sweet tooth, the Sweet Potato Harvest Muffins add an extra layer of natural sweetness and moisture from mashed sweet potatoes. If you prefer a gluten-free option, the Gluten-Free Harvest Muffins use almond flour and oat flour to create a tender and flavorful muffin. And for a vegan delight, the Vegan Harvest Muffins rely on plant-based ingredients like almond milk and flax eggs to deliver a moist and satisfying muffin experience. No matter your dietary needs or preferences, there's a Healthy Harvest Muffin variation waiting to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY HARVEST BREAKFAST MUFFINS

Healthy Harvest Breakfast Muffins image

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

Ingredients

1 cup whole wheat flour
1 1/4 cups oatmeal (whole grain)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger (fresh or powdered)
2 cups bananas, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almonds
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

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.

HEALTHY HARVEST BREAKFAST MUFFINS

Healthy Harvest Breakfast Muffins image

When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a...

Provided by Amy Alusa

Categories Muffins

Time 35m

Number Of Ingredients 17

Ingredients

1 c whole wheat flour
1 1/4 c oatmeal (or other whole grain)
1/4 c brown sugar
2 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp ginger (fresh or powdered)
2 c ripe bananas, mashed (about 4 medium)
2/3 c applesauce
1/3 c carrot
1 large egg
2 Tbsp butter, melted
1/3 c brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c raisins

Steps:

1. Preheat oven to 375. Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
2. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
3. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
4. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
5. Add banana mixture to the flour mixture along with the raisins, if you desire.
6. STIR JUST UNTIL MOISTENED. Do not over stir.
7. Fill muffin cups 2/3 way full.
8. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
9. Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
10. Makes 16 small muffins, or 8 giant-sized muffins.

HEALTHY HARVEST MUFFINS

Healthy Harvest Muffins image

Make and share this Healthy Harvest Muffins recipe from Food.com.

Provided by TrebleClef

Categories Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups brown sugar
1/2 cup unsweetened applesauce
2 eggs
1 cup pumpkin
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/3 cup water
1/4 cup raisins
1 cup shredded carrot

Steps:

Combine sugar and applesauce.
Add eggs and pumpkin.
Sift together dry ingredients and add alternately to pumpkin mixture with water.
Fold in raisins and carrots.
Spoon into lined muffin tins and bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middles comes out clean.

Tips:

To ensure the muffins are moist and flavorful, use ripe bananas and fresh carrots. Avoid using overripe bananas, as they can make the muffins too mushy.
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. Let it sit for 5 minutes before using.
Be sure to grease the muffin tins thoroughly to prevent the muffins from sticking. You can also use muffin liners for easy removal.
To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If the toothpick comes out with batter or crumbs attached, bake the muffins for a few minutes longer.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These Harvest Muffins are a delicious and healthy way to start your day, or to enjoy as a snack. They are packed with nutritious ingredients like bananas, carrots, and whole wheat flour, and they are naturally sweetened with honey. The muffins are also a good source of fiber and protein, making them a filling and satisfying choice. Whether you are looking for a healthy breakfast option, a quick snack, or a fun treat for the kids, these Harvest Muffins are sure to hit the spot.

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