Wholesome Cinnamon Breakfast Muffins
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.88 out of 5 stars
(39)
Ingredients
12 servings
- 3/4 cup walnuts (or other nuts)
- 2 cups (lightly packed) shredded carrot (, 2 - 3 carrots (use a box grater, I don't 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 flour (or plain/all-purpose flour)
- 1 3/4 tsp baking soda (bi-carbonate soda) (Note 2)
- 2 tsp cinnamon powder
- 1 tsp ground ginger (not critical, Note 3)
- 1/2 tsp cooking salt / kosher salt
- 3/4 cup brown sugar (tightly packed cup)
- 3 large eggs (, at room temperature (~50g/2 oz each)
- 2/3 cup olive oil (not extra virgin), or canola oil, liquid coconut oil (Note 4)
- 1/4 cup orange juice (sub any fruit juice or milk, Note 5)
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Preparation
Step 1
Abbreviated recipe:
Step 2
Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.
Step 3
Full recipe:
Step 4
Preheat the oven to 190°C/375°F (170°C fan-forced).
Step 5
Toast walnuts - Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.
Step 6
Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
Step 7
Batter - Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).
Step 8
Divide the mixture between the holes - they will mound above the rim! (See photos in post). A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.
Step 9
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Step 10
Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!
Step 11
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