Morning Muffins

These muffins are everything you want in a quick breakfast—hearty, lightly sweet, and full of feel-good ingredients. Think warm spices, fresh fruit and veg, and just enough texture from nuts and dried fruit. They’re easy to make ahead and even better the next day.

Morning Muffins

Morning Muffins
Servings: 12 muffins
Author: Joshua Snyder
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

These muffins are everything you want in a quick breakfast—hearty, lightly sweet, and full of feel-good ingredients. Think warm spices, fresh fruit and veg, and just enough texture from nuts and dried fruit. They’re easy to make ahead and even better the next day.

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup ground flaxseed (optional)
  • 1/3 cup melted coconut oil
  • 3 large eggs, room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4 large carrots)
  • 1 cup grated apple (about 2 medium apples)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans

Instructions

Notes

You can swap whole wheat flour for all-purpose or use a 50/50 mix.

Avocado oil or melted butter works in place of coconut oil.

Honey can replace the maple syrup, and use all applesauce if you’re out of orange juice.

Try raisins or chopped dates instead of cranberries, and walnuts or sunflower seeds instead of pecans.

Store muffins in an airtight container for up to 3 days, or freeze for longer.


Nutrition Facts

Calories

282

Fat (grams)

13 g

Sat. Fat (grams)

6 g

Carbs (grams)

39 g

Fiber (grams)

5 g

Net carbs

34 g

Sugar (grams)

20 g

Protein (grams)

6 g

Sodium (milligrams)

317 mg

Cholesterol (grams)

47 mg
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Directions

1. Preheat your oven to 350 degrees and line a muffin tin with baking cups or grease with baking nonstick or cooking spray.

2. In a large bowl, whisk together the wheat flour, baking soda, cinnamon, ginger, salt and flaxseed (if using) until well blended. Make a well in the center.

3. In a medium bowl, whisk together the oil, eggs, brown sugar, maple syrup, applesauce, orange juice, and vanilla.

4. Pour the wet ingredients into the well in the dry and stir using a wooden spoon or spatula until just combined.

5. Fold in the grated carrots, shredded apple, coconut, cranberries and pecans gently, making sure they are evenly distributed throughout the batter, and being careful not to over mix.

6. Fill each muffin cup about 3/4 of the way full. A 1/4 cup measuring cup works great for this.

7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the muffins cool completely before removing them from the tin.