Wholesome Cinnamon Breakfast Muffins
User Reviews
4.9
Wholesome Cinnamon Breakfast Muffins
Description
This recipe uses wholemeal flour for a hearty base combined with warming cinnamon and ginger spices. Shredded carrot and apple add moisture and sweetness while raisins and desiccated coconut contribute chewiness and flavor complexity. Toasting walnuts before chopping enhances their nutty crunch in the muffins.
The wet and dry ingredients are mixed separately then combined gently with the add-ins to prevent overmixing, which can toughen the muffins. The batter is portioned into greased muffin tins where it rises and bakes to a domed top with a tender interior and slightly textured bite from the nuts and fruit.
These muffins provide a filling start to the day or a wholesome snack. They keep well at room temperature or refrigerated and can be warmed slightly before eating.
The recipe allows flexibility with add-ins like different nuts, dried fruits, or juices. Substitutions for baking soda and oil types are also given, enabling adaptations based on availability and preference.
Ingredients
Add ins (Note 1 for alternatives):
- 3/4 cup walnuts (or other nuts)
- 2 cups (lightly packed) carrot 2 - 3 carrots (use a box grater, I don't peel, shredded
- 1 1/4 cups (lightly packed) apple including juices (1 apple, keep skin on, shredded, Granny Smith variety
- 1/2 cup desiccated coconut (finely shredded, unsweetened)
- 3/4 cup raisins (or sultanas, apricots or other dried fruit)
Dry ingredients:
- 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 kosher salt or cooking salt
Wet ingredients:
- 3/4 cup brown sugar (tightly packed cup)
- 3 egg at room temperature (~50g/2 oz each, large
- 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)
Instructions
Abbreviated recipe:
- 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.
Full recipe:
- Preheat the oven to 190°C/375°F (170°C fan-forced).
- 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.
- Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
- 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!).
- 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.
- Bake for 25 minutes or until a skewer inserted into the centre 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 grabbing on. Slathering with softened salted butter is encouraged!
Notes
- Substitute baking soda with baking powder, noting a slightly firmer texture and lighter color.
- Ginger is optional; alternatives include allspice or pumpkin spice, or omit entirely.
- Use any neutral-flavored oil; butter or solid coconut oil may reduce moistness and add coconut flavor.
- Orange juice can be swapped with other fruit juices or milk to adjust liquid content.
- Store muffins up to five days in the fridge or cool pantry; best served at room temperature or warmed.
- Variety in nuts and dried fruits is encouraged; chop large fruits to suitable sizes and omit coconut if desired by adding extra flour.
- Carrot is recommended as the vegetable add-in for optimal flavor and texture; alternatives like zucchini or pumpkin affect moisture and taste differently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358cal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 296mg | 12% |
| Potassium | 326mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 3644IU | 73% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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