Wholesome Cinnamon Breakfast Muffins Recipe

Introduction

Start your day with these wholesome cinnamon breakfast muffins, packed with shredded carrot, apple, and warming spices. They’re naturally sweetened, nutty, and perfect for a quick breakfast or snack. Plus, they’re easy to make and freeze well!

Ingredients

• 3/4 cup walnuts (or other nuts)
• 2 cups lightly packed shredded carrot (about 2–3 carrots, unpeeled)
• 1 1/4 cups lightly packed shredded Granny Smith apple, including juices (1 apple, skin on)
• 1/2 cup desiccated coconut (finely shredded, unsweetened)
• 3/4 cup raisins (or sultanas, apricots, or other dried fruit)
• 2 cups wholemeal flour (or plain/all-purpose flour)
• 1 3/4 tsp baking soda (bi-carbonate soda)
• 2 tsp cinnamon powder
• 1 tsp ground ginger (optional)
• 1/2 tsp cooking salt or kosher salt
• 3/4 cup tightly packed brown sugar
• 3 large eggs (at room temperature, about 50g/2 oz each)
• 2/3 cup olive oil (not extra virgin) or canola oil, liquid coconut oil
• 1/4 cup orange juice (or any fruit juice or milk)

Instructions

1. Step 1: Preheat the oven to 190°C (375°F) or 170°C (340°F) fan-forced.
2. Step 2: Spread the walnuts on a tray and toast in the oven for 8 minutes. Let cool for 5 minutes, then roughly chop into 5mm (0.2 inch) pieces.
3. Step 3: Prepare a 12-hole standard muffin tin by spraying with oil or lining with muffin cases.
4. Step 4: In a large bowl, whisk together the dry ingredients: wholemeal flour, baking soda, cinnamon, ground ginger, salt, and brown sugar.
5. Step 5: In a separate bowl, whisk the wet ingredients: eggs, olive oil, and orange juice until combined.
6. Step 6: Pour the wet ingredients and all the add-ins (shredded carrot, apple, coconut, raisins, and toasted walnuts) into the dry ingredients bowl. Gently mix with a wooden spoon just until no flour remains. Avoid overmixing to keep muffins tender.
7. Step 7: Divide the batter evenly among the muffin holes—they will mound above the rim. A lever ice cream scoop works well for this.
8. Step 8: Bake for 25 minutes or until a skewer inserted into the center comes out clean.
9. Step 9: Let muffins cool for 5 minutes in the tin before transferring to a cooling rack. Cool for at least another 5 minutes before serving. Enjoy with softened salted butter if desired!

Tips & Variations

• Substitute walnuts with pecans or almonds for a different nutty flavor.
• Use plain flour instead of wholemeal for a lighter texture.
• Add a handful of chopped dark chocolate or white chocolate chips for a sweeter treat.
• Replace orange juice with apple juice or milk if preferred.
• Be careful not to overmix the batter to keep the muffins soft and fluffy.
• Grating the carrot with skin on adds extra nutrients and flavor; just wash well beforehand.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, thaw at room temperature and warm in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the wholemeal flour with a gluten-free flour blend suitable for baking, and ensure your baking soda is gluten-free.

Can I use other nuts or omit them?

Absolutely! You can use any nuts you prefer or omit them entirely. Adding nuts adds crunch and flavor but is not necessary for the recipe to work.

Wholesome Cinnamon Breakfast Muffins Recipe

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★★★★★

5 from 107 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Wholesome Cinnamon Breakfast Muffins are packed with nutritious ingredients like shredded carrot, Granny Smith apple, walnuts, and raisins, infused with warm cinnamon and ginger spices. Baked to perfection with wholemeal flour and lightly sweetened with brown sugar, they make a delicious and healthy breakfast or snack treat with a moist, tender crumb and a hint of spice.

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Ingredients

Scale 1x2x3x

Nuts and Fruits

• 3/4 cup walnuts (or other nuts)
• 2 cups (lightly packed) shredded carrot (2 – 3 carrots, not peeled)
• 1 1/4 cups (lightly packed) shredded Granny Smith apple (including juices, about 1 apple, skin on)
• 3/4 cup raisins (or sultanas, apricots or other dried fruit)

Dry Ingredients

• 1/2 cup desiccated coconut (finely shredded, unsweetened)
• 2 cups wholemeal flour (or wholewheat flour, or plain/all-purpose flour)
• 1 3/4 tsp baking soda (bi-carbonate soda)
• 2 tsp cinnamon powder
• 1 tsp ground ginger
• 1/2 tsp cooking salt (kosher salt)
• 3/4 cup brown sugar (tightly packed)

Wet Ingredients

• 3 large eggs (room temperature, ~50g/2 oz each)
• 2/3 cup olive oil (not extra virgin, or canola oil or liquid coconut oil)
• 1/4 cup orange juice (or any fruit juice or milk)

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Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C (340°F) fan-forced for even baking.
2. Toast Walnuts: Spread the walnuts on a baking tray and toast in the preheated oven for 8 minutes. Remove and let cool for 5 minutes, then roughly chop into 5mm pieces.
3. Prepare Muffin Tin: Lightly spray a 12-hole standard muffin tin with oil or line with muffin cases for easy removal.
4. Mix Dry Ingredients: In a large bowl, whisk together wholemeal flour, baking soda, cinnamon powder, ground ginger, cooking salt, brown sugar, desiccated coconut, shredded carrot, shredded apple, raisins, and chopped walnuts until evenly combined.
5. Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, and orange juice until thoroughly combined.
6. Combine and Stir: Pour the wet ingredients and all the add-ins into the bowl with the dry ingredients. Stir gently with a wooden spoon just until no flour is visible; avoid over-mixing to keep the muffins tender.
7. Fill Muffin Tin: Divide the batter evenly among the muffin holes; the mixture will mound over the top but will bake into domed muffins.
8. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a skewer inserted into the center comes out clean.
9. Cool: Allow muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool for at least an additional 5 minutes before serving.
10. Serve: Enjoy warm with softened salted butter if desired for an extra delicious touch.

Notes

• Use a box grater for shredding carrots and apple; peeling the carrot is optional.
• Baking soda ensures proper rise and light texture.
• Ground ginger adds subtle warmth but is not essential.
• Use a mild olive oil, canola oil, or liquid coconut oil instead of extra virgin olive oil to avoid strong flavors.
• Orange juice can be substituted with any fruit juice or milk for moisture.
• Do not overmix the batter to avoid tough muffins.
• Using an ice cream scoop helps distribute batter evenly into muffin tins.
• Toasting nuts enhances their flavor and crunch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: cinnamon muffin recipe, healthy breakfast muffins, carrot apple muffins, wholemeal muffins, nutty cinnamon muffins