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Wholesome Cinnamon Muffins with Carrot & Apple Recipe

Toast walnuts 190°C/375°F (170°C fan) 8 minutes Recipe
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★★★★★

5.2 from 17 reviews

These Wholesome Cinnamon Breakfast Muffins are packed with nutritious ingredients like wholemeal flour, shredded carrot, apple, and walnuts, offering a deliciously moist and flavorful start to your day. Enhanced with warming spices such as cinnamon and ginger, and naturally sweetened with brown sugar and dried fruits, these muffins are perfect for a healthy breakfast or snack.

Ingredients

Scale

Add-ins

  • 3/4 cup walnuts (or other nuts)
  • 2 cups shredded carrot (about 2–3 carrots, unpeeled)
  • 1 1/4 cups shredded Granny Smith apple (1 apple, skin on, including juices)
  • 1/2 cup desiccated coconut (unsweetened, finely shredded)
  • 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 (bicarbonate soda)
  • 2 tsp cinnamon powder
  • 1 tsp ground ginger
  • 1/2 tsp cooking salt (or kosher salt)

Wet Ingredients

  • 3/4 cup brown sugar (tightly packed)
  • 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 substitute any fruit juice or milk)

Instructions

  1. Preheat the Oven: Set your oven to 190°C/375°F (170°C fan-forced) to ensure it’s ready for baking.
  2. Toast Walnuts: Spread the walnuts on a baking tray and toast them for 8 minutes to bring out their flavor. Let them cool on the tray for 5 minutes, then roughly chop into 5mm (0.2″) pieces.
  3. Prepare the Muffin Tin: Oil-spray a 12-hole standard muffin tin or line it with muffin cases to prevent sticking.
  4. Mix Dry Ingredients: In a large bowl, whisk together the wholemeal flour, baking soda, cinnamon, ground ginger, and salt until well combined.
  5. Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, eggs, oil, and orange juice until fully combined and smooth.
  6. Combine All Ingredients: Pour the wet mixture and all the add-ins — shredded carrot, apple, desiccated coconut, raisins, and chopped walnuts — into the dry ingredients. Gently fold with a wooden spoon just until no flour streaks remain; avoid overmixing to prevent tough muffins.
  7. Fill Muffin Tin: Distribute the batter evenly into the prepared muffin tin holes. The batter should mound slightly above the rim as it will rise and dome during baking.
  8. Bake: Place the muffin tin in the oven and bake for 25 minutes or until a skewer inserted into the center of a muffin comes out clean.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them onto a cooling rack to cool for at least another 5 minutes before serving. Enjoy warm with softened salted butter if desired.

Notes

  • For nut alternatives, try pecans, almonds, or hazelnuts instead of walnuts.
  • Baking soda is essential for the rise; ensure it’s fresh for best results.
  • Ground ginger adds warmth but can be omitted if preferred.
  • Use neutral oil like olive (not extra virgin), canola, or liquid coconut oil for the best texture and flavor.
  • Orange juice can be substituted with other fruit juices or milk to suit taste and dietary needs.
  • Do not overmix the batter to avoid tough muffins; mix just until flour disappears.
  • Storing muffins in an airtight container keeps them fresh for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: cinnamon muffins, healthy breakfast muffins, wholemeal muffins, carrot muffins, apple muffins, walnut muffins, baked breakfast, wholesome muffins

Find it online: https://trendytasterecipes.com/toast-walnuts-190c375f-170c-fan-8-minutes-recipe/