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

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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