Bake these hearty fall muffins for a filling breakfast or afternoon treat.

Yield: 12 muffins

Difficulty Rating: Easy

Nutritional Highlights: Get your daily fill of vitamin C from the pears in this recipe and healthy antioxidants from the carrots.

Recipe Created By:


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 large firm, ripe pear (about 1¼ cup grated)
  • 1 ¾ cups carrots, grated
  • ½ cup dried cranberries
  • ½ cup toasted walnuts, coarsely chopped, optional
  • ½ cup unsweetened coconut
  • ⅔ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla

SEE ALSO: Morning Glory Muffins Recipe


  1. Heat oven to 350 degrees.
  2. Line a standard-size 12-cup muffin tin with liners.
  3. Combine all-purpose and whole wheat flour, sugar, baking soda, salt and cinnamon. Stir well or sift together if lumpy.
  4. Measure grated pear and carrots into another bowl and add cranberries, nuts and coconut.
  5. Whisk oil, eggs and vanilla together until slightly lighter in color.
  6. Add wet ingredients to dry, folding gently until they are completely moistened and well distributed. Scoop batter into muffin liners
  7. Bake 30 to 35 minutes or until slightly darker around edges.

Nutrition Facts per Serving: Calories – 308, Total Fat – 17.6g, Dietary Fiber-2.4g, Protein – 5.1g, Vitamin A-55%, Iron-11%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.

Recipe From: Farm Flavor -

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