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Cinnamon Breakfast Muffins

Cinnamon Breakfast Muffins

These Cinnamon Breakfast Muffins are moist, hearty, and full of warm spice. Packed with shredded carrots, apples, nuts, coconut, and raisins, they’re a wholesome yet indulgent way to start your morning or enjoy as a cozy snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

Add-ins (for texture & flavor)
  • 3/4 cup walnuts toasted and roughly chopped; swap with pecans, almonds, or hazelnuts
  • 2 cups shredded carrots lightly packed; about 2–3 medium carrots, skin on
  • 1 1/4 cups shredded Granny Smith apple with juices, 1 medium apple unpeeled
  • 1/2 cup unsweetened shredded coconut finely desiccated
  • 3/4 cup raisins or sultanas, chopped apricots, or cranberries
Dry Ingredients
  • 2 cups whole wheat flour or substitute all-purpose flour
  • 1 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger optional but recommended
  • 1/2 tsp kosher salt
Wet Ingredients
  • 3/4 cup brown sugar tightly packed
  • 3 large eggs room temperature
  • 2/3 cup neutral oil olive, canola, or melted coconut oil
  • 1/4 cup orange juice or apple juice, pineapple juice, or milk

Method
 

  1. Step 1: Preheat oven to 190°C / 375°F (170°C fan). Toast walnuts on a tray for 8 minutes until fragrant. Cool, then roughly chop.
  2. Step 2: Grease or line a 12-hole muffin tin.
  3. Step 3: In a large bowl, whisk flour, baking soda, cinnamon, ginger, and salt.
  4. Step 4: In another bowl, whisk eggs, brown sugar, oil, and orange juice until smooth.
  5. Step 5: Pour wet mixture into dry. Add carrots, apple (with juices), walnuts, coconut, and raisins. Stir gently until just combined—do not overmix.
  6. Step 6: Divide batter evenly into muffin cups, filling nearly to the top.
  7. Step 7: Bake 25 minutes, or until a skewer comes out clean. Cool 5 minutes in pan, then transfer to a wire rack. Serve warm.

Notes

Toasting nuts enhances flavor but can be skipped. Use sweet apples for sweeter muffins. Replace half the oil with applesauce for a lighter version. Add streusel topping for a bakery touch. Swap raisins with chocolate chips for kids.