Start your morning with these filling breakfast muffins that double as a sweet treat. It has the right amount of sweetness coming from the apples, dried cranberries, and carrots. You can prepare this at night and reheat it the next day to pair with your favorite coffee.
How To Make Breakfast Muffins
These breakfast muffins will fill your stomach just enough for your next meal.
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 2 pcs eggs
- 1½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut oil
- ¾ cup milk
- ¾ cup brown sugar
- ½ cup apples of your choice, grated, no need to peel
- ½ cup coconut flakes, preferably unsweetened, roasted
- ¾ cup carrots, grated
- ¾ cup walnuts, roasted, chopped, and divided
- ¾ cup dried cranberries, or raisins, divided
Preheat your oven to 350 degrees F and line your standard muffin tins with paper liners.
Combine both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a mixing bowl, combine apples, coconut flakes, carrots, and ½ cup each of walnuts and raisins or cranberries. Set aside.
In another mixing bowl, combine eggs, coconut oil, milk, and brown sugar. Cream until pale and doubles in volume, roughly 8 minutes.
Fold in your fruit mixture into your wet mixture until evenly incorporated.
Next, fold in your sifted flour mixture into your egg and fruit mixture until evenly incorporated.
Divide your muffin batter evenly between your lined muffin tins.
With the remaining walnuts and raisins or cranberries sprinkle over the tops of the muffins.
Bake for 15 minutes, or until a cake tester comes out clean.
Once baked, briefly cool down your muffin tin. Then remove your muffins from the tin and cool down completely. Serve.
- Sugar: 239g
- Calcium: 798mg
- Calories: 3625kcal
- Carbohydrates: 440g
- Cholesterol: 26mg
- Fat: 205g
- Fiber: 35g
- Iron: 16mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 46g
- Potassium: 1900mg
- Protein: 48g
- Saturated Fat: 128g
- Sodium: 2353mg
- Vitamin A: 16380IU
- Vitamin C: 8mg
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