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Wholesome Cinnamon Breakfast Muffins Recipe

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4.5 from 100 reviews

Wholesome Cinnamon Breakfast Muffins are a healthier take on the classic Morning Glory muffins with a perfectly soft, moist crumb and just enough sweetness with 12 grams of sugar per muffin. Featuring wholesome ingredients like shredded carrot, apple, walnuts, and warm cinnamon spice, these muffins are ideal for breakfast or a nutritious snack. They stay fresh for up to 5 days and freeze beautifully, making them convenient and delicious for busy mornings.

Ingredients

Add-ins

  • 3/4 cup walnuts (or other nuts)
  • 2 cups (lightly packed) shredded carrot (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, skin on)
  • 1/2 cup desiccated coconut (finely shredded, unsweetened)
  • 3/4 cup raisins (or sultanas, apricots, or other dried fruit)

Dry Ingredients

  • 2 cups wholemeal flour / wholewheat 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 / kosher salt

Wet Ingredients

  • 3/4 cup brown sugar (tightly packed)
  • 3 large eggs, at 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)

Instructions

  1. Preheat Oven: Set your oven to 190°C (375°F) or 170°C (340°F) fan-forced to preheat while you prepare the batter.
  2. Toast Walnuts: Spread walnuts on a baking tray and toast in the oven for 8 minutes. Remove and allow to cool for 5 minutes, then roughly chop into 5mm (0.2 inch) pieces.
  3. Prepare Muffin Tin: Spray a standard 12-hole muffin tin with oil or line with muffin cases to prevent sticking.
  4. Mix Dry Ingredients: In a large bowl, whisk together wholemeal flour, baking soda, cinnamon powder, ground ginger (if using), and salt until evenly combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk brown sugar, eggs, oil, and orange juice together until well combined.
  6. Combine and Add-ins: Pour the wet ingredients and all add-ins (shredded carrot, shredded apple with juices, toasted walnuts, desiccated coconut, raisins) into the bowl with dry ingredients. Stir gently with a wooden spoon just until the flour disappears. Avoid over-mixing to keep the muffins tender.
  7. Fill Muffin Tin: Divide the batter evenly among the 12 muffin holes, mounding slightly above the rim since they will rise and dome during baking.
  8. Bake: Place in the preheated oven and bake for 25 minutes, or until a skewer inserted in the center comes out clean.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack and cool for at least another 5 minutes before serving.
  10. Serve: Enjoy warm or at room temperature, optionally with softened salted butter.

Notes

  • Add-in Alternatives: Substitute nuts and fruits as preferred, e.g., almonds, macadamias, cashews, pecans, sultanas, apricots, dried fruit mixes, or nut-free options like pepitas and sunflower seeds. Chop larger fruits into small pieces.
  • Apple: Red apples work fine and add a sweeter flavor. Keep the skin on for added nutrition.
  • Coconut: Can be omitted; if so, add an extra tablespoon of flour to compensate.
  • Carrot: Recommended to keep carrot for the vegetable component as alternatives like zucchini or pumpkin affect texture or moisture content.
  • Baking Soda Substitute: You can use 5 1/4 tsp baking powder instead, but results may be slightly less soft and less browned.
  • Ginger: Optional ingredient; can substitute with allspice, pumpkin spice, or omit entirely.
  • Oil: Neutral-flavored oils such as olive (not extra virgin), canola, or liquid coconut oil work best. Using melted butter or solid coconut oil affects moisture and flavor.
  • Orange Juice: Used to add moisture and a hint of flavor; can be replaced with any fruit juice or milk.
  • Storage: Muffins store well up to 5 days in the fridge or a cool pantry. Serve at room temperature or slightly warmed for best texture.

Find it online: https://recipebychef.com/wholesome-cinnamon-breakfast-muffins-recipe/