Harvest Spice Breakfast Muffins | Healthy Muffin Recipes

healthy muffin recipes

One of the compensations for summer being over, in my mind, is that now I can put cinnamon in everything! In fact, I love ALL the warming spices of fall: cloves, ginger, and, of course, cinnamon. I’m always looking for healthy muffin recipes, and Harvest Spice Muffins have ALL those delicious ingredients, plus lots of healthy mix-ins that you would NOT even know are in there, like beets, carrots, and zucchini.

I’ve also been packing these muffins in my son’s school lunch and using them as a healthy after-school snack. The kids think they are getting a “treat” — little do they know that each recipe contains over 3 cups of hearty and nutritious vegetables!   If you’re a member, like I am, of the Wickham Farms CSA, you may remember sampling a version of this recipe at pickup a few weeks ago.  This muffin recipe was healthy to begin with, but I eliminated the frosting, and replaced much of the sugar and oil with applesauce and molasses.

healthy muffin recipes

Harvest Spice Muffin Recipe

(Makes 24 muffins)


  • 2 1/2 cups unbleached flour
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp grated ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 2 carrots, grated (1 1/3 cup)
  • 1 beet, grated (1 cup)
  • 1 zucchini, grated (1 cup)
  • 1 cup brown sugar
  • 3 tbsp blackstrap molasses
  • 2/3 cup applesauce
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 4 eggs
  • 2/3 cup raisins


1. Preheat the oven to 375. Line 2 dozen muffin tins with papers OR grease them and dust with flour.

2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger, and salt.

3. In another medium bowl, mix together the zucchini, beets, and carrots.

4. In a large mixing bowl (or in a stand mixer), beat the sugar, applesauce, molasses, oil, and vanilla together. Add the eggs 1 at a time.

5. Slowly add the flour mixture, until everything is combined. Finally, gently mix in the vegetable mix and the raisins. Dollop gently into the muffin tins, careful not to overfill.

6. Bake 14-17 minutes, until a toothpick comes out clean. Cool for 5 minutes, then remove from pan and finish cooling on baking rack before storing.

Need a muffin with no dairy or egg? Try my Banana Oat Muffins!

These muffins freeze beautifully. I make several batches and store them in a gallon ziploc bag in the freezer. I also add these to my son’s lunch directly from the freezer. By the time he eats lunch at school, it is fully defrosted.

Note: I get my produce from Wickham Farms. You can Learn more about Wickham Farms here and check out all my favorite CSA-friendly recipes.

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  1. This actually sounds delicious! And I love that you added in the veggies! You probably can’t taste the veggies much at all either, which is an awesome thing!!

  2. I love that this recipe uses three different veggies! I’ve used zucchini and carrot (separately) in bread before, but I love the idea of adding them together along with beets. Yum!

  3. those sound yummy, I like that they are packed with veggies. Good way to get my kids to eat them!

  4. OMG! These look amazing. I love to make muffins and stick them in the freezer then I always have a healthy after school snack for the kids or me :)

  5. These sound delish! I’m getting tons of zucchini from our local farm, so great timing.

  6. This is a healthy muffin recipe that I would like to make. I like eating healthy and these look delicious!

  7. These muffins sound awesome! Love that they are loaded with vegetables!

  8. Could I purée the veggies instead of grating them? My super sleuth children would boycott completely if they saw a sliver of a veggie.

  9. I would never have thought of adding beets! What a great idea! Thanks for linking up to Wellness Wednesday!

  10. Could you substitute something for the beet ?

  11. Could I use gf flour?

  12. Do you think coconut oil would work in place of vegetable oil? Also is it ok to omit the raisins?


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