Wholesome Cinnamon Breakfast Muffins
Healthy cinnamon breakfast muffins made with carrots and apples.
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
Serve warm with butter or nut butter