From recipetineats.com

Wholesome Cinnamon Breakfast Muffins

12 servings · 15 min prep · 25 min cook

Ingredients

Ingredients

• 3/4 cup walnuts
• 2 cups shredded carrot
• 1 1/4 cups shredded Granny Smith apple
• 1/2 cup desiccated coconut
• 3/4 cup raisins
• 2 cups wholemeal flour
• 1 3/4 tsp baking soda
• 2 tsp cinnamon powder
• 1 tsp ground ginger
• 1/2 tsp cooking salt
• 3/4 cup brown sugar
• 3 large eggs
• 2/3 cup olive oil
• 1/4 cup orange juice

Steps

1. Preheat the oven to 190°C/375°F (170°C fan-forced).
2. Toast ¾ cup walnuts on a tray for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm pieces.

   8 min

3. Spray a 12 hole standard muffin tin with ⅔ cup oil, or line with muffin cases.
4. Whisk 2 cups flour, 1 ¾ tsp baking soda, 2 tsp cinnamon powder, 1 tsp ground ginger and ½ tsp cooking salt in a large bowl.
5. Whisk ¾ cup brown sugar, 3 large eggs, ⅔ cup olive oil and ¼ cup orange juice until combined in a separate bowl.
6. Pour the wet ingredients and all the add-ins (2 cups carrot, apple, ½ cup coconut, ¾ cup raisins and ¾ cup walnuts) into the dry ingredients bowl. Mix with a wooden spoon just until you can no longer see 2 cups flour, then stop mixing. Over-mixed batter makes tough muffins!
7. Divide the mixture between the holes. They will mound above the rim. A lever ice cream scoop is super useful here. Don't worry, they won't overflow, they rise and dome.
8. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

   25 min

9. Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing one. Slathering with softened salted butter is encouraged!

   10 min

Nutrition

Per serving

kcal

358

protein

6 g

carbs

41 g

fat

21 g

Simplify your own recipe on Reduce