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–+ servings

Cinnamon Breakfast Muffins Recipe for Your Muffin Brunch

This breakfast muffins recipe makes moist Morning Glory muffins that aren't cardboard! Low sugar, freezer-friendly, and perfect for brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 1
Course: Breakfast, Snack
Cuisine: Western
Calories: 358
Ingredients Method Nutrition Notes

Ingredients
  

Add ins (Note 1 for alternatives):
  • 3/4 cup walnuts (or other nuts)
  • 2 cups (lightly packed) shredded carrot , 2 – 3 carrots (use a box grater, I don't peel)
  • 1 1/4 cups (lightly packed) shredded Granny Smith apple, including juices (1 apple, keep skin on)
  • 1/2 cup desiccated coconut (finely shredded, unsweetened)
  • 3/4 cup raisins (or sultanas, apricots or other dried fruit)
Dry ingredients:
  • 2 cups wholemeal flour / wholewheat flour (or plain/all-purpose flour)
  • 1 3/4 tsp baking soda (bi-carbonate soda) (Note 2)
  • 2 tsp cinnamon powder
  • 1 tsp ground ginger (not critical, Note 3)
  • 1/2 tsp cooking salt / kosher salt
Wet ingredients:
  • 3/4 cup brown sugar (tightly packed cup)
  • 3 large eggs , at room temperature (~50g/2 oz each)
  • 2/3 cup olive oil (not extra virgin), or canola oil, liquid coconut oil (Note 4)
  • 1/4 cup orange juice (sub any fruit juice or milk, Note 5)

Method
 

Abbreviated recipe:
  1. Toast walnuts at 190°C/375°F (170°C fan) for 8 minutes. Cool and roughly chop. Whisk dry ingredients and wet ingredients in separate bowls. Combine wet ingredients and add-ins with the dry ingredients, mix, and fill a greased muffin tin. Bake for 25 minutes.
Full recipe:
  1. Preheat the oven to 190°C/375°F (170°C fan).
  2. Place walnuts on a tray and toast for 8 minutes. Cool on the tray for 5 minutes, then roughly chop into 0.2-inch pieces.
  3. Grease a 12-cup standard muffin tin with oil or line with paper liners.
  4. Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl until combined. Pour the wet mixture and add-ins into the dry ingredients. Mix with a wooden spoon until just combined, avoiding over-mixing.
  5. Divide the batter among the muffin cups, filling them until they mound above the rim.
  6. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  7. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack for at least 5 more minutes. Serve with softened salted butter if desired.

Nutrition

Calories: 358kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 5gCholesterol: 41mgSodium: 296mgFiber: 5gSugar: 16g

Notes

1. Add-in alternatives:
  • Nuts and fruit – use what you want! Almonds, macadamias, cashews, pecans, sultanas, apricots, mango, apple, or dried fruit mix. Chop large piece fruits. Use only nuts or only fruit, or nut free options like pepitas and sunflower seeds.
  • Apple – Red apple is also fine, it’s just a little sweeter. Keep skin on for free nutrition.
  • Coconut – Can be omitted, add an extra 1 tablespoon flour.
  • Carrot – Recommend sticking with carrot for the vegetable so the batter and flavour isn’t altered too much. eg zucchini too watery, parsnip weird flavour, pumpkin and sweet potato too mushy.
2. Baking soda – Can substitute with 5 1/4 tsp baking powder but muffin is a touch less soft inside and touch paler on the surface. Not a big difference.
3. Ginger is an extra so not essential. Substitute with all spice, pumpkin spice or similar, or just leave it out.
4. Oil – Any neutral flavoured oil is fine here. Butter and non-liquid coconut oil (ie the type you have to melt) will work but the muffins are a bit less moist inside, and coconut oil will make them taste more coconut-y unless you use a virgin one (same with liquid coconut oils).
5. Orange juice isn’t critical, the batter just needed a touch of extra liquid and I chose this to be on-theme. Just any fruit juice you have, or substitute with milk.
Storage – 5 days in the fridge or in a cool pantry, but always eat at room temperature or slightly warmed!
Source – Adapted from Helen Goh’s Morning Glory Breakfast Loaf as published in Good Food Australia.
Nutrition per muffin.