Wholesome Cinnamon Breakfast Muffins
Tender cinnamon muffins with shredded carrot and apple, raisins, walnuts, and coconut. Makes 12.
By Cookin' Kitchen
- Total: 40 minutes
- Makes: 12 muffins
Recipe
Wholesome Cinnamon Breakfast Muffins
Tender cinnamon muffins with shredded carrot and apple, raisins, walnuts, and coconut. Makes 12.
Cookin' · https://cookin.club/recipes/wholesome-cinnamon-breakfast-muffins
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Makes
- 12 muffins
Ingredients
For 12 muffins
Add-ins
Dry ingredients
Wet ingredients
Instructions
Step 1: Preheat the oven to 190°C/375°F (170°C fan-forced).
Step 2: Put the walnuts on a tray and toast for 8 minutes. Cool them on the tray for 5 minutes, then roughly chop into 5 mm / 0.2-inch pieces.
Step 3: Spray a standard 12-hole muffin tin with oil, or line it with muffin cases.
Step 4: Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients until combined. Pour the wet ingredients and all the add-ins into the bowl of dry ingredients. Mix with a wooden spoon just until no flour is visible, then stop mixing.
Tip: Mixing the batter too much can make the muffins tough.
Step 5: Divide the mixture among the muffin tin holes. The mixture will mound above the rim; it will rise and dome without overflowing.
Tip: A lever ice cream scoop can help divide the mixture evenly.
Step 6: Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
Step 7: Cool in the muffin tin for 5 minutes, then transfer to a cooling rack and cool for at least another 5 minutes before serving. Serve with softened salted butter if desired.
Tip: The muffins are fragile while piping hot, so let them cool before lifting them from the tin.
Notes
Ingredient options
Use other nuts or dried fruit in place of the walnuts or raisins, or use pepitas or sunflower seeds for a nut-free option.
Red apple works in place of Granny Smith. Leave the skin on the apple and carrot.
For muffins without coconut, leave it out and add 1 tablespoon flour.
Baking soda can be replaced with 5 1/4 teaspoons baking powder; the muffins may be a little less soft and paler.
Ground ginger is optional; use allspice or pumpkin spice instead, or leave it out.
Use any neutral-flavoured oil. Butter or solid coconut oil can also be used, though the muffins may be less moist.
Use another fruit juice or milk in place of the orange juice.
Store for up to 5 days in the fridge or a cool pantry. Serve at room temperature or slightly warmed.
Nutrition per muffin
- Calories
- 358 kcal
- Fat
- 21 g
- Saturated fat
- 5 g
- Carbohydrates
- 41 g
- Sugar
- 16 g
- Fiber
- 5 g
- Protein
- 6 g
- Sodium
- 296 mg
- Cholesterol
- 41 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These cinnamon muffins are packed with shredded carrot and apple, raisins, walnuts, and coconut. Their soft, tender crumb makes them a welcome breakfast or morning snack.
The walnuts are toasted before they go into the batter, and the muffins bake in a standard 12-hole muffin tin.
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