Healthier Whole Cinnamon Breakfast Muffins

Healthier Whole Cinnamon Breakfast Muffins

Ingredients

• 1/2 cup (60 g) walnuts (or other nuts)
• 2 cups (lightly packed, 230 g) shredded carrot (2 - 3 carrots, unpeeled)
• 1 cup (120 g) shredded Granny Smith apple (including juices, 1 apple, unpeeled)
• 1/2 cup (45 g) unsweetened desiccated coconut (finely shredded)
• 1/2 cup (75 g) raisins (or sultanas, apricots, or other dried fruit)
• 1 1/2 cups (180 g) wholemeal flour / wholewheat flour
• 1/2 cup (50 g) almond flour
• 1 3/4 tsp baking soda (bi-carbonate soda)
• 2 tsp cinnamon powder
• 1/2 tsp ground ginger (optional)
• 1/2 tsp cooking salt / kosher salt
• 1/2 cup (75 g) brown sugar (tightly packed)
• 3 large eggs (at room temperature, ~50 g each)
• 1/3 cup (80 ml) olive oil (not extra virgin), or canola oil
• 1/4 cup (60 ml) unsweetened applesauce
• 1/4 cup (60 ml) orange juice (or any fruit juice)

Instructions

1. Preheat the oven to 190°C (375°F). Toast walnuts for 8 minutes, then cool and chop roughly.
2. In a large bowl, whisk together the dry ingredients: wholemeal flour, almond flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk the wet ingredients: eggs, olive oil, applesauce, brown sugar, and orange juice until well combined.
4. Combine the wet and dry mixtures, then fold in the carrots, apple, coconut, and raisins until just mixed.
5. Fill a muffin tin with the batter, mounding above the rim.
6. Bake for 25 minutes or until a skewer inserted comes out clean. Cool for 5 minutes in the tin before transferring to a wire rack.
7. Enjoy your healthier muffins!