Description

These wholesome cinnamon breakfast muffins are a nutritious and flavorful start to your day. Packed with shredded carrot, Granny Smith apple, nuts, and warming spices like cinnamon and ginger, they offer a perfect balance of sweetness and texture. Made with wholemeal flour and natural ingredients, these muffins are great for a healthy breakfast or snack option.

Ingredients

Scale

Dry Ingredients

3/4 cup walnuts (or other nuts)
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 cooking salt / kosher salt
3/4 cup brown sugar (tightly packed)
1/2 cup desiccated coconut (finely shredded, unsweetened)
3/4 cup raisins (or sultanas, apricots, or other dried fruit)

Fresh Ingredients

2 cups (lightly packed) shredded carrot (about 2-3 carrots, unpeeled)
1 1/4 cups (lightly packed) shredded Granny Smith apple (including juices, skin on, about 1 apple)

Wet Ingredients

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/milk)

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Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease or line a 12-cup muffin tin with paper liners to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the wholemeal flour, baking soda, cinnamon powder, ground ginger, salt, desiccated coconut, raisins, and chopped walnuts. Stir these together so they are evenly distributed.
Prepare Shredded Fruits and Vegetables: Using a box grater, shred the carrots (unpeeled) and Granny Smith apple (with skin on) directly into a bowl, including the juice from the apple to add moisture to the batter.
Combine Wet Ingredients: In another bowl, whisk the eggs lightly. Then add the olive oil and orange juice, mixing until well blended.
Combine All Ingredients: Add the shredded carrot and apple to the dry ingredients and mix gently. Pour the wet mixture over the dry and fold together carefully until just combined. Do not overmix to keep the muffins light and fluffy.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling them about two-thirds full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute walnuts with any preferred nuts like pecans or almonds.
Baking soda helps the muffins rise and creates a tender crumb.
Ground ginger is optional but adds a nice warmth and depth of flavor.
Use mild olive oil, canola oil, or liquid coconut oil for a neutral taste.
Orange juice can be swapped with any fruit juice or milk depending on preference.
Wholemeal flour gives a nuttier flavor and more fiber, but all-purpose flour can be used for lighter muffins.