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Wholesome Cinnamon Breakfast Muffins

Wholesome Cinnamon Breakfast Muffins

Delicious and nutritious Wholesome Cinnamon Breakfast Muffins packed with fruits and nuts.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 358 kcal

Equipment

  • oven
  • muffin tin
  • Mixing Bowls
  • Whisk
  • Wooden Spoon
  • Grater

Ingredients
  

Add ins

  • ¾ cup walnuts (or other nuts)
  • 2 cups shredded carrot (2 – 3 carrots, use a box grater, I don't peel)
  • 1 ¼ cups shredded Granny Smith apple (including juices, keep 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 (or plain/all-purpose flour)
  • 1 ¾ teaspoon baking soda (bi-carbonate soda)
  • 2 teaspoon 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, ~50g/2 oz each)
  • ⅔ cup olive oil (not extra virgin, or canola oil, liquid coconut oil)
  • ¼ cup orange juice (sub any fruit juice or milk)

Instructions
 

Abbreviated recipe

  • Toast walnuts at 190°C/375°F (170°C fan) for 8 minutes, cool, and roughly chop.
  • Whisk dry ingredients in a large bowl and wet ingredients in a separate bowl.
  • Combine wet ingredients and add-ins with dry ingredients, mix, and fill oiled muffin tin.
  • Bake for 25 minutes.

Full recipe

  • Preheat the oven to 190°C/375°F (170°C fan-forced).
  • Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes, then roughly chop into 5mm / 0.2" pieces.
  • Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
  • 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.
  • Divide the mixture between the muffin holes; they will mound above the rim.
  • Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  • Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before serving.

Notes

Storage: 5 days in the fridge or in a cool pantry, always eat at room temperature or slightly warmed.

Nutrition

Serving: 1muffinCalories: 358kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 41mgSodium: 296mgPotassium: 326mgFiber: 5gSugar: 16gVitamin A: 3644IUVitamin C: 5mgCalcium: 47mgIron: 2mg
Keyword baking, breakfast, cinnamon, Healthy, muffins, wholesome
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