Big Batch Whole Wheat Harvest Muffins
Big Batch Whole Wheat Harvest Muffins are warm, tender and delicious. They'll feed a crowd and freeze well making them a perfect make-ahead anytime muffin.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 36 muffins
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 4 tsp baking soda
- 1 tsp salt
- 1-1/2 tbsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 cup butter unsalted, melted
- 1/4 cup vegetable oil
- 4 cups apples peeled and shredded (3 large apples)
- 1 cup carrots peeled and shredded (3 large)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup raisins
- 1 cup pecans chopped
- 1/2 cup milk any is fine
- 1 tbsp vanilla
- 3 eggs beaten
Preheat the oven to 350°F. Grease or line 36 muffin cups with liner papers.
In a large bowl, whisk together flours, baking soda, cinnamon, salt, cloves, and nutmeg.
In a separate large bowl add melted butter, vegetable oil, sugars, apples, carrots, raisins, pecans, milk, vanilla, and eggs.
Combine both bowls together and stir until just combined.
Spoon batter into muffin cups 3/4 full. Bake for 18-20 minutes, turning pans halfway through baking. Remove muffins from pans to a cooling rack immediately.
Muffins can be frozen in an air-tight container once they've cooled completely.
Calories: 199kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 121mg | Fiber: 1g | Sugar: 13g | Vitamin A: 785IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 0.9mg