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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.

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

  1. Preheat Oven: Preheat your oven to 190°C (375°F) or 170°C (fan-forced). This ensures the perfect baking temperature for your muffins.
  2. 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.
  3. Prepare Muffin Tin: Spray a 12-hole standard muffin tin with cooking oil or line each hole with muffin cases to prevent sticking.
  4. 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.
  5. Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, and orange juice until fully combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://zarameals.com/wholesome-cinnamon-carrot-apple-breakfast-muffins-recipe/