Introduction

These wholesome cinnamon breakfast muffins are packed with nutritious ingredients like walnuts, shredded carrot, and apple. They offer a naturally sweet and warmly spiced start to your day, perfect for busy mornings or a cozy brunch.

Wholesome Cinnamon Breakfast Muffins Recipe - Recipe Image

Ingredients

3/4 cup walnuts (or other nuts)
2 cups (lightly packed) shredded carrot (about 2–3 carrots, using a box grater, unpeeled)
1 1/4 cups (lightly packed) shredded Granny Smith apple, including juices (1 apple with 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 or plain/all-purpose flour)
1 3/4 tsp baking soda (bi-carbonate soda)
2 tsp cinnamon powder
1 tsp ground ginger (optional)
1/2 tsp cooking salt or kosher salt
3/4 cup brown sugar (tightly packed)
3 large eggs (at room temperature, about 50g/2 oz each)
2/3 cup olive oil (not extra virgin) or canola oil, or liquid coconut oil
1/4 cup orange juice (or substitute any fruit juice or milk)

Instructions

Step 1: Preheat the oven to 190°C (375°F) or 170°C (340°F) fan-forced. Place walnuts on a tray and toast for 8 minutes. Let cool for 5 minutes, then roughly chop into pieces about 5mm (0.2 inches) in size.
Step 2: Prepare a 12-hole standard muffin tin by spraying with oil or lining with muffin cases.
Step 3: In a large bowl, whisk together all the dry ingredients: flour, baking soda, cinnamon, ginger, salt, and brown sugar.
Step 4: In a separate bowl, whisk the wet ingredients: eggs, olive oil, and orange juice until combined.
Step 5: Pour the wet ingredients into the dry ingredients bowl. Add the shredded carrot, shredded apple with juices, desiccated coconut, raisins, and toasted walnuts.
Step 6: Gently mix with a wooden spoon just until no dry flour is visible. Avoid over-mixing to keep the muffins tender.
Step 7: Divide the mixture evenly among the muffin tin holes. The batter will mound over the rim.
Step 8: Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
Step 9: Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack and cool for at least another 5 minutes before serving. Enjoy with softened salted butter, if desired.

Tips & Variations

Use other nuts like pecans or almonds if walnuts aren’t on hand.
Swap dried fruits according to preference—chopped apricots or cranberries work well.
For a dairy-free option, substitute orange juice with almond or oat milk.
Mix in 1/4 cup of chia seeds or flaxseeds for extra fiber and omega-3s.
Don’t over-mix the batter to avoid dense, tough muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, thaw at room temperature and warm in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of wholemeal flour?

Yes, all-purpose flour can be used, but the texture will be slightly lighter and less hearty. Wholemeal flour adds more fiber and a nuttier flavor.

Can I make these muffins vegan?

You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk instead of orange juice to make a vegan version.

Wholesome Cinnamon Breakfast Muffins Recipe

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4.4 from 147 reviews

These Wholesome Cinnamon Breakfast Muffins are a nutritious and flavorful start to your day, packed with shredded carrot, Granny Smith apple, walnuts, and warming spices like cinnamon and ginger. Made with wholemeal flour and naturally sweetened with brown sugar and raisins, these muffins offer a moist texture and a delightful sweetness without being overpowering. Perfect for a quick breakfast or a healthy snack, they’re baked to golden perfection with a lovely dome and comforting aromatic spices.

Author: Bella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3/4 cup walnuts (or other nuts)
2 cups lightly packed shredded carrot (2 – 3 carrots, unpeeled)
1 1/4 cups lightly packed shredded Granny Smith apple (with juices, skin on, about 1 apple)
1/2 cup desiccated coconut (unsweetened, finely shredded)
3/4 cup raisins (or sultanas, apricots, or other dried fruit)
2 cups wholemeal flour (or plain/all-purpose flour)
1 3/4 tsp baking soda (bi-carb soda)
2 tsp cinnamon powder
1 tsp ground ginger (optional)
1/2 tsp cooking salt / kosher salt
3/4 cup brown sugar (tightly packed)

Wet Ingredients

3 large eggs (room temperature, approx. 50g/2 oz each)
2/3 cup olive oil (not extra virgin, or canola oil, or liquid coconut oil)
1/4 cup orange juice (or any fruit juice or milk alternative)

Instructions

Preheat the Oven: Set your oven to 190°C (375°F) or 170°C if using a fan-forced setting, allowing it to fully heat while you prepare the ingredients.
Toast Walnuts: Spread the walnuts evenly on a baking tray and toast in the oven for 8 minutes until fragrant. Let cool for 5 minutes, then roughly chop into about 5mm (0.2 inch) pieces.
Prepare Muffin Tin: Spray a 12-hole standard muffin tin with cooking oil or line it with muffin cases to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the wholemeal flour, baking soda, cinnamon, ground ginger, salt, and brown sugar until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, and orange juice until thoroughly combined.
Combine Ingredients: Pour the wet mixture and all the add-ins — shredded carrot, shredded apple (with juices), desiccated coconut, raisins, and chopped toasted walnuts — into the bowl with the dry ingredients. Gently mix with a wooden spoon just until the flour disappears. Avoid overmixing to keep muffins tender.
Fill Muffin Tin: Divide the batter evenly among the muffin holes, mounding the batter slightly over the rim. Using a lever ice cream scoop can make portioning easier.
Bake: Place the muffin tin in the oven and bake for 25 minutes or until a skewer inserted into the center comes out clean and the muffins have risen to a nice dome.
Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a cooling rack to cool another 5 minutes or more before serving. For extra indulgence, spread softened salted butter on warm muffins.

Notes

Do not overmix the batter; overmixing develops gluten making muffins tough.
Ground ginger is optional but adds a nice warmth complementary to cinnamon.
Use wholemeal flour for a healthier, fiber-rich option; all-purpose flour can be substituted but results will be less hearty.
Orange juice adds moisture and a subtle citrus flavor, but other fruit juices or milk can be used as alternatives.
Walnuts can be replaced with any nuts like pecans or almonds based on preference or availability.
These muffins freeze well; thaw and warm gently before serving for convenient breakfasts.

Keywords: cinnamon breakfast muffins, healthy muffins, carrot muffins, apple muffins, wholemeal muffins, nutty breakfast