These Wholesome Cinnamon Breakfast Muffins are soft, hearty, and naturally flavorful, making them perfect for busy mornings or healthy snacking. Packed with carrots, apples, nuts, and warm spices, this breakfast muffin recipe is nourishing, satisfying, and easy to make with simple pantry ingredients.
Why You’ll Love This Recipe
- Moist and tender with warm cinnamon flavor
- Loaded with fruits, nuts, and whole grains
- Great for meal prep and freezer-friendly
- Kid-friendly and naturally satisfying
- Perfect balance of wholesome and comforting
Ingredients
Add-Ins
- 3/4 cup walnuts, chopped (or other nuts)
- 2 cups lightly packed shredded carrot (2–3 carrots, unpeeled)
- 1 1/4 cups lightly packed shredded Granny Smith apple with juices
- 1/2 cup desiccated coconut, unsweetened
- 3/4 cup raisins (or other dried fruit)
Dry Ingredients
- 2 cups wholemeal (whole wheat) flour
- 1 3/4 teaspoons baking soda
- 2 teaspoons cinnamon powder
- 1 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup brown sugar, tightly packed
- 3 large eggs, room temperature
- 2/3 cup olive oil (not extra virgin) or neutral oil
- 1/4 cup orange juice (or milk or other fruit juice)
Instructions
- Preheat oven to 190°C / 375°F (170°C fan-forced).
- Toast walnuts on a baking tray for 8 minutes. Cool slightly, then roughly chop.
- Grease or line a 12-hole muffin tin.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, whisk wet ingredients until combined.
- Add wet ingredients and all add-ins to the dry ingredients. Mix gently just until no dry flour remains.
- Divide batter evenly among muffin cups, filling generously.
- Bake for 25 minutes, or until a skewer inserted into the center comes out clean.
- Cool 5 minutes in the tin, then transfer to a rack to cool slightly before serving.
Tips & Tricks
- Do not overmix the batter to keep muffins tender
- Use freshly shredded carrots and apples for moisture
- Toasting the nuts enhances flavor
- Swap walnuts for pecans or almonds if preferred
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Serve warm with butter or nut butter
- Add chocolate chips for a treat-style variation
- Great as an on-the-go breakfast or lunchbox snack
Nutrition (Approximate per Muffin)
- Calories: 290
- Protein: 6g
- Carbohydrates: 34g
- Fat: 15g
FAQ
Are these muffins healthy?
They’re made with whole grains, fruits, nuts, and warm spices, making them a nourishing breakfast option.
Can I freeze these muffins?
Yes, freeze in an airtight container for up to 3 months.
Can I reduce the sugar?
You can reduce brown sugar slightly, but it affects moisture.
What oil works best?
Neutral oils like olive (not extra virgin), canola, or coconut oil work well.
Can I make these dairy-free?
Yes, the recipe is naturally dairy-free.
Storage
- Room Temperature: 2 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months
- Reheating: Microwave 20–30 seconds
Similar Recipes
Wholesome Cinnamon Breakfast Muffins
Ingredients
Add-Ins
- 3/4 cup walnuts chopped (or other nuts)
- 2 cups lightly packed shredded carrot 2–3 carrots, unpeeled
- 1 1/4 cups lightly packed shredded Granny Smith apple with juices
- 1/2 cup desiccated coconut unsweetened
- 3/4 cup raisins or other dried fruit
Dry Ingredients
- 2 cups wholemeal whole wheat flour
- 1 3/4 teaspoons baking soda
- 2 teaspoons cinnamon powder
- 1 teaspoon ground ginger optional
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup brown sugar tightly packed
- 3 large eggs room temperature
- 2/3 cup olive oil not extra virgin or neutral oil
- 1/4 cup orange juice or milk or other fruit juice
Instructions
- Preheat oven to 190°C / 375°F (170°C fan-forced).
- Toast walnuts on a baking tray for 8 minutes. Cool slightly, then roughly chop.
- Grease or line a 12-hole muffin tin.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, whisk wet ingredients until combined.
- Add wet ingredients and all add-ins to the dry ingredients. Mix gently just until no dry flour remains.
- Divide batter evenly among muffin cups, filling generously.
- Bake for 25 minutes, or until a skewer inserted into the center comes out clean.
- Cool 5 minutes in the tin, then transfer to a rack to cool slightly before serving.
Notes
Conclusion
These Wholesome Cinnamon Breakfast Muffins are hearty, flavorful, and perfect for making mornings easier and healthier. Whether enjoyed fresh, packed for later, or frozen for busy weeks, this recipe delivers comfort and nutrition in every bite.