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.
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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.