Introduction

These Wholesome Cinnamon Breakfast Muffins are packed with nutritious ingredients like carrots, apple, and walnuts, making them a perfect start to your day. Lightly sweetened and warmly spiced, they offer a delicious homemade treat that’s both hearty and satisfying.

Wholesome Cinnamon Carrot Apple Breakfast Muffins Recipe - Recipe Image

Ingredients

3/4 cup walnuts (or other nuts)
2 cups (lightly packed) shredded carrot (about 2–3 carrots, use a box grater, no need to peel)
1 1/4 cups (lightly packed) shredded Granny Smith apple, including juices (1 apple, keep 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 (wholewheat 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 brown sugar (tightly packed)
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 substitute any fruit juice or milk)

Instructions

Step 1: Preheat your oven to 190°C/375°F (170°C fan-forced). Spread the walnuts on a tray and toast them for 8 minutes. Let them cool for 5 minutes, then roughly chop into 5mm (0.2 inch) pieces.
Step 2: Prepare your muffin tin by spraying it with oil or lining with muffin cases. In a large bowl, whisk together all the dry ingredients: flour, baking soda, cinnamon, ginger, salt, and brown sugar. In a separate bowl, whisk the eggs, olive oil, and orange juice until combined.
Step 3: Pour the wet ingredients into the dry ingredients bowl. Add the shredded carrot, shredded apple with juices, desiccated coconut, raisins, and chopped walnuts. Mix gently with a wooden spoon just until the flour disappears; avoid over-mixing to keep muffins tender.
Step 4: Divide the batter evenly among the muffin holes. The batter will mound above the rim, which is normal as they rise and dome during baking.
Step 5: Bake for 25 minutes or until a skewer inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack to cool for at least another 5 minutes.
Step 6: Enjoy warm, optionally spread with softened salted butter for extra indulgence.

Tips & Variations

Use a lever ice cream scoop to portion the batter evenly and easily into muffin tins.
Substitute raisins with chopped dried apricots or sultanas for a different flavor.
Try using plain or all-purpose flour if wholemeal is not available; texture will be lighter.
For a dairy-free option, substitute orange juice with almond milk or another plant-based milk.
Don’t over-mix the batter to avoid dense, tough muffins. Stir gently until just combined.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or bag for up to 3 months. Reheat muffins in a microwave for 20–30 seconds or warm in an oven at 160°C/320°F for 5–7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides walnuts?

Yes, you can substitute walnuts with pecans, almonds, or your favorite nuts. Just toast them lightly to enhance their flavor.

What if I don’t have orange juice?

Orange juice adds a subtle fruity tang and moisture, but you can replace it with any fruit juice, such as apple or pineapple, or even milk (dairy or plant-based) as a substitute.

Wholesome Cinnamon Carrot Apple Breakfast Muffins Recipe

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★★★★★

5 from 85 reviews

Wholesome Cinnamon Breakfast Muffins are a delicious and nutritious way to start your day, packed with shredded carrot, apple, walnuts, raisins, and warm spices like cinnamon and ginger. Made with wholemeal flour and naturally sweetened with brown sugar and dried fruit, these muffins are moist, flavorful, and perfect for a grab-and-go breakfast or snack.

Author: zara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

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 kosher salt
3/4 cup brown sugar (tightly packed)

Add-ins

3/4 cup walnuts (or other nuts, toasted and roughly chopped)
2 cups shredded carrot (lightly packed, about 2–3 carrots, with skin on, not peeled)
1 1/4 cups shredded Granny Smith apple (lightly packed, including juices, skin on, about 1 apple)
1/2 cup desiccated coconut (finely shredded, unsweetened)
3/4 cup raisins (or sultanas, apricots, or other dried fruit)

Wet Ingredients

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

Instructions

Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C (fan-forced). This ensures the perfect baking temperature for your muffins.
Toast Walnuts: Spread walnuts on a baking tray and toast them in the oven for 8 minutes. Let them cool for 5 minutes on the tray, then roughly chop into 5mm (0.2 inch) pieces to add crunchy texture to your muffins.
Prepare Muffin Tin: Spray a 12-hole standard muffin tin with cooking oil or line each hole with muffin cases to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together wholemeal flour, baking soda, cinnamon powder, ground ginger, kosher salt, and brown sugar until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, and orange juice until fully combined.
Combine Wet and Dry: Pour the wet ingredients and all the add-ins (toasted walnuts, shredded carrot, shredded apple including juices, desiccated coconut, and raisins) into the bowl with dry ingredients. Stir gently with a wooden spoon just until all the flour disappears and the mixture comes together; avoid overmixing to keep the muffins tender.
Fill Muffin Tin: Divide the batter evenly between the 12 muffin holes. The batter will mound above the rim, which is expected—it helps create beautiful domed tops.
Bake: Place the muffin tin in the preheated oven and bake for 25 minutes. Check doneness by inserting a skewer into the center of a muffin; it should come out clean when done.
Cool: Let the muffins cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool for at least another 5 minutes before serving.
Serve: Enjoy warm with a smear of softened salted butter for an indulgent breakfast treat.

Notes

Use wholemeal flour for added fiber and nutrition, but plain/all-purpose flour works as a substitute.
Do not overmix the batter; overmixing leads to tough muffins.
Ground ginger is optional but adds a nice warmth to the flavor profile.
Oil options include olive oil (not extra virgin), canola oil, or liquid coconut oil — use whichever you prefer.
Orange juice can be swapped for other fruit juices or milk depending on your preference or what you have on hand.

Keywords: cinnamon breakfast muffins, healthy muffins, carrot muffins, apple muffins, wholemeal muffins, wholesome breakfast, cinnamon recipes, easy muffins