These muffins are breakfast on their own, full of carrot, apple, raisins, and walnuts. Delicious and easy to make, of course! I made them healthier with coconut oil and whole wheat flour.
Are you in the habit of eating breakfast?
I’m always looking for simple breakfast recipes as I am very guilty of just having coffee.
I can’t get myself to eat solids for several hours, so breakfast in a muffin is a great way of getting some nutritious bites.
I developed this healthy alternative to the usual morning glory muffins because I started making them a routine. I freeze them and then can’t have an excuse for not eating breakfast.
So, let’s get into the nitty-gritty details.
This recipe implies certain ingredients that must be in the list and some that are optional. My take includes all of the ones in the image below.
- Flour – I use superfine whole wheat flour and white whole wheat flour. You can also use part all-purpose.
- Oil – I use coconut oil, but they are wonderful with sunflower oil or even with olive oil. Not as light, but still great.
- Carrots – wash them well, but you can grate them with or without the skin.
- Apple – use any baking apple you want. I love Granny Smith because they add some acid. I cube or grate them, either way is fine.
- Nuts – walnuts or pecans both work very well. I like them lightly toasted because their flavor is very superior.
- Raisins – use dark or light raisins. Or even cranberries or a mix.
- Spices – I love ground cinnamon and nutmeg. A dash of ground ginger or allspice (or both) work well too.
- Sugar – I love to use finely ground muscovado sugar. Coconut sugar works well also, but it sweetens less. A tablespoon of honey can be added for flavor and moistness.
- Coconut – it is optional and it adds a very particular flavor. If you like a more traditional carrot cake flavor I would omit it. I like it and use it but only if I have it. I would never not make these muffins because I didn’t have shredded coconut in my pantry.
Steps for making this recipe.
This is a very simple recipe.
Since we use oil, there’s no need to cream (as you would with butter). So a whisk and a spatula is all you need.
- First the eggs, sugar, oil and vanilla (image 1).
- Add the flours and other dry ingredients (image 2).
- The carrots and apple are added next (image 3). At this point, I suggest switching to the spatula so it’s easier to mix.
- Last, add the walnuts, raisins, and coconut if using (image 4).
The resulting batter will be thick so make sure you have it all well mixed.
How to prepare the pan.
I use muffin pans, regular-sized.
Either use cupcake liners (image below) or butter/spray them and omit the paper liners. Both work.
Storing the baked muffins.
They keep well at room t° for a day or two. Keep them covered.
After that, I suggest freezing them. Warm in the oven before eating, they will taste better. At least that’s what I do.
Tips for this recipe.
- Chopping: finely chop or grate carrots and apple. It’s easier to mix and eat.
- Toasting: lightly toasting nuts and coconut before adding them to the batter adds flavor to these muffins.
- Oil: use sunflower or olive instead of coconut.
- Raisins: make sure they are seedless.
- Pans: make it as a sheet cake in a 9-inch square pan or similar. Or one large loaf pan.
Other recipes you might like:
- 1 cup of coconut oil
- 1 cup fine muscovado or brown sugar
- 2 eggs
- 1 cup superfine whole wheat flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Several gratings of nutmeg
- 2 cups grated carrots (about 2 medium)
- 2 cups cubed apple (about 1 large)
- 1/3 cup chopped walnuts, lightly toasted
- 1/4 cup shredded coconut, unsweetened (optional)
- 1/2 cup seedless raisins
- Preheat the oven to 350°F/180°C
- Line with paper cups (or butter/spray) 18 muffin pans.
- In a large bowl beat oil, sugar, and eggs until very well blended. I use a whisk, but you can use an electric hand-held mixer if you want.
- Add sifted flours, baking powder, baking soda, salt and spices in 2 parts and mix. I have it all measured and sift it directly over the oil mixture.
- Add carrots and apple and mix well with a spatula.
- Add walnuts, coconut, and raisins. Mix well until all is moist. The batter will be thick.
- Divide among prepared muffin pans. If your oven can't hold all the pans together bake them in two batches.
- Bake for about 25-35 minutes, or until golden, dry and a tester inserted comes out clean.
- Let cool on a wire rack.
- Keep for a day or two covered at room t°. Freeze leftovers. Warm before eating.
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