The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Wholesome Breakfast Muffins with Cinnamon
Starting the day with something warm and comforting can truly make a difference, and these cinnamon breakfast muffins deliver exactly that. Picture a tender muffin, lightly spiced with cinnamon, and packed with wholesome goodness from shredded carrot, juicy apple, walnuts, coconut, and dried fruit. They are designed to be a satisfying and easy Grab-and-Go breakfast.
This recipe yields 12 convenient muffins that are perfect for your breakfast meal prep ideas, holding their freshness and cozy texture for up to 5 days. It’s a straightforward recipe, focusing on simple mixing and baking steps to ensure delicious results without any fuss, making your mornings a little smoother and a lot tastier.
What You’ll Need
These muffins feature a delightful combination of moist and flavorful ingredients, anchored by a blend of dry spices and a rich wet mixture. The beauty of this recipe lies in its balanced construction, ensuring each bite offers a hint of spice, a touch of fruitiness, and a satisfying soft texture.
Add-ins:
- ¾ cup walnuts, or other nuts
- 2 cups lightly packed shredded carrot, 2–3 carrots, use a box grater, not peeled
- 1 ¼ cups lightly packed shredded Granny Smith apple, including juices, 1 apple, skin on
- ½ cup desiccated coconut, finely shredded, unsweetened
- ¾ cup raisins, or sultanas, apricots, or other dried fruit
Dry Ingredients:
- 2 cups wholemeal flour / wholewheat flour, or plain/all-purpose flour
- 1 ¾ teaspoons baking soda / bicarbonate soda
- 2 teaspoons cinnamon powder
- 1 teaspoon ground ginger, not critical
- ½ teaspoon cooking salt / kosher salt
Wet Ingredients:
- ¾ cup brown sugar, tightly packed cup
- 3 large eggs, at room temperature
- ⅔ cup olive oil, not extra virgin, or canola oil / liquid coconut oil
- ¼ cup orange juice, or any fruit juice or milk
Note that for the best texture, we’re specifically using shredded carrot here, and it’s best to keep the apple skin on to retain its full flavor and moisture. Other vegetables can change the batter and flavor too much, so sticking to carrot is recommended.
How to Make Them
Crafting these Wholesome Cinnamon Breakfast Muffins involves a few key steps that ensure optimal texture and flavor. The process begins with toasting nuts to deepen their flavor, followed by a careful method of combining wet and dry ingredients to avoid overmixing. Each step is designed to be approachable and effective.
- Preheat your oven to 190°C (375°F), or 170°C fan-forced.
- Place the walnuts evenly on a baking tray and toast them in the preheated oven for 8 minutes until lightly fragrant.
- Let the toasted walnuts cool on the tray for about 5 minutes. This helps them crisp up.
- Once cooled slightly, roughly chop the walnuts into pieces approximately 5 mm (0.2-inch) in size.
- Prepare a standard 12-hole muffin tin by spraying it with cooking oil or lining each hole with muffin cases.
- In a large mixing bowl, whisk together all the dry ingredients: wholemeal flour, baking soda, cinnamon powder, ground ginger (if using), and cooking salt. Ensure they are well combined.
- In a separate bowl, whisk the wet ingredients: brown sugar, large eggs, olive oil, and orange juice, until they are fully combined and smooth.
- Pour the entire wet mixture and all the prepared add-ins (shredded carrot, shredded apple with its juices, desiccated coconut, chopped walnuts, and raisins) into the bowl with the dry ingredients.
- Using a wooden spoon, gently mix the ingredients together. Stir only until you no longer see any pockets of dry flour.
- It’s crucial not to overmix the batter, as this can lead to tough muffins. A few lumps are perfectly fine.
- Evenly divide the muffin batter among the 12 prepared muffin holes. The mixture will mound slightly above the rim of each hole.
- Bake for 25 minutes, or until a skewer inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Allow the muffins to cool in the muffin tin for 5 minutes after baking.
- Carefully transfer the muffins from the tin to a wire cooling rack and let them cool for at least another 5 minutes before you enjoy them.
Do Not Overmix
One of the most important rules for achieving light and tender muffins is to avoid overmixing the batter. After you’ve combined your wet ingredients and your dry ingredients, and then united them with your add-ins, use a gentle hand. The goal is to mix just until there is no visible dry flour remaining in the bowl.
Using a wooden spoon, as suggested in the method, helps prevent you from overworking the muffin batter. A few small lumps in the batter are perfectly acceptable and even desirable for a soft texture. Continuing to stir after the ingredients are just combined will develop the gluten in the flour, resulting in a tougher, less desirable muffin texture.
Add-In Notes
The versatility of these cinnamon breakfast muffins truly shines through with the add-ins. You have some flexibility to suit your pantry or preferences without compromising the recipe’s integrity. Feel free to swap out the walnuts for other nuts like almonds, macadamias, cashews, or pecans, or even try pepitas or sunflower seeds for a different crunch.
For the dried fruit, while raisins are classic, sultanas, apricots, mango, or a mixed dried fruit blend work beautifully. If you prefer to use a red apple instead of Granny Smith, the muffins will be a little sweeter, but it’s a perfectly good swap. Remember to keep the apple skin on and include all its juices for extra moisture and flavor.
If you choose to omit the coconut, simply add an extra tablespoon of flour to maintain the batter consistency. However, for the vegetable, sticking with shredded carrot is best, as other vegetables might alter the moisture and flavor balance too much.
Baking and Cooling
When you fill your muffin tin, you’ll notice the batter mounding above the rim. This is exactly right and helps create those beautifully domed tops we all love in a good muffin. Bake the muffins for the specified 25 minutes. To ensure they’re perfectly cooked through, use the skewer test: insert a clean wooden skewer into the center of a muffin; if it comes out clean, your muffins are ready.
After baking, resist the urge to immediately pull them out. Allowing them to cool in the tin for 5 minutes helps them set and makes them easier to remove without breaking. Then, gently transfer them to a wire rack to cool for at least another 5 minutes. This step is important for preventing a soggy bottom and ensures an even cooling process. These simple baking and cooling cues will help you achieve wonderfully moist and sturdy wholewheat muffins.
How to Store Them
One of the best features of these carrot apple muffins is how well they store, making them ideal for a make-ahead breakfast throughout the week. Once completely cooled, you can store your Wholesome Cinnamon Breakfast Muffins in an airtight container.
They will keep fresh for up to 5 days, either in the refrigerator or in a cool, dry pantry. When you’re ready to enjoy one, they are particularly delicious at room temperature, allowing their flavors to fully develop. If you prefer a warmer treat, a quick gentle re-warming is all they need. Please note, these muffins are best consumed within 5 days, and specific freezing instructions are not provided.
Frequently Asked Questions
Can I change the nuts or dried fruit?
Yes, you can. The recipe supports using other nuts like almonds, macadamias, cashews, or pecans, and various dried fruits such as sultanas, apricots, or dried mango, according to your preference or what you have on hand.
Can I omit the coconut?
Yes, if you’re not a fan of coconut, you can leave it out. Just remember to add an extra tablespoon of flour to the dry ingredients to maintain the correct batter consistency.
Can I use red apple instead of Granny Smith?
Certainly. While Granny Smith adds a tart balance, a red apple will work equally well. It will make the muffins a little sweeter, but the texture and moisture will remain.
How long do cinnamon breakfast muffins keep?
These muffins can be stored in an airtight container for up to 5 days, either in the refrigerator or in a cool pantry. They’re best enjoyed at room temperature or slightly warmed.
Why should I avoid overmixing?
Overmixing develops the gluten in the flour, which can lead to a tough, dense muffin texture. Mixing just until no dry flour is visible ensures a tender, crumbly muffin.
Conclusion
These Wholesome Cinnamon Breakfast Muffins offer a wonderfully practical and comforting start to your day. With their simple preparation, thoughtful mix of ingredients, and excellent make-ahead potential, they truly embody the spirit of enjoyable meal prep. Whether you grab one on a busy morning or savor it with a cup of coffee, these cinnamon muffins provide a satisfying and lightly spiced treat that stays fresh for up to 5 days, perfect for having a delicious breakfast ready when you need it.
Print
Wholesome Cinnamon Breakfast Muffins
- Total Time: 50
- Yield: 12 muffins
- Diet: Vegetarian
Description
Warm, spiced muffins made with shredded carrot, apple, walnuts, coconut, and dried fruit for a moist and flavorful breakfast. Perfect for meal prep and lasting up to 5 days.
Ingredients
¾ cup walnuts, or other nuts
2 cups lightly packed shredded carrot (2–3 carrots)
1 ¼ cups lightly packed shredded Granny Smith apple (1 appleSkin on)
½ cup desiccated coconut, finely shredded, unsweetened
¾ cup raisins, or sultanas, apricots, or other dried fruit
2 cups wholemeal flour / wholewheat flour, or plain/all-purpose flour
1 ¾ teaspoons baking soda
2 teaspoons cinnamon powder
1 teaspoon ground ginger
½ teaspoon cooking salt
¾ cup brown sugar, tightly packed
3 large eggs, at room temperature
⅔ cup olive oil, or canola oil / liquid coconut oil
¼ cup orange juice, or fruit juice or milk
Instructions
Preheat oven to 190°C (375°F) or 170°C fan-forced
Place walnuts on a baking tray and toast for 8 minutes until fragrant
Let walnuts cool for 5 minutes to crisp
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt
In another bowl, mix brown sugar, eggs, oil, and orange juice until smooth
Gradually pour wet ingredients into dry ingredients, stirring gently
Fold in shredded carrot, apple, walnuts, coconut, and dried fruit
Divide batter into 12 lined muffin cups and top with remaining walnuts, coconut, and cinnamon
Bake for 30–40 minutes until golden and a toothpick comes out clean
Cool slightly before removing from pans
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days
Variations: Substitute nuts with pumpkin seeds or sunflower seeds for a seed-based option
To ensure moisture: Include apple and carrot skin with retained juices
Flour: Wholewheat flour adds denser texture; all-purpose flour yields lighter results
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
