Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Wholesome Cinnamon Breakfast Muffins Recipe
It is a cinnamon flavoured Breakfast Muffin stuffed with healthful components like apple, carrot, dried fruit and nuts. A variant of the favored Morning Glory muffins, it’s wholesome sufficient for breakfast, however simply candy sufficient for morning tea!
It is a muffin that simply makes the minimize into breakfast-land in my books. It’s barely candy, with solely 12 grams of sugar per muffin, lower than 1 / 4 of what you discover in sugary cereals like Fruit Loops, and there’s a shocking quantity of good-for-you recent carrot and apple in it.
To cite Stephen, my head chef at RecipeTin Meals (my meals financial institution):
“I truly actually loved it. It was candy however not too candy. I didn’t suppose I used to be going to take pleasure in it as a result of it’s not my sort of factor however yeah, good texture, good style and never too heavy.”
(By “his sort of factor”, he’s referring to wholesomeness masquerading as a muffin. Or, a muffin masquerading as wholesomeness. He’s a burley northern English lad. I don’t know why, however I really feel that explains lots, in reference to those muffins. 😂)
PS That is Stephen. He is likely one of the funniest individuals I do know. He has been recognized to have me collapse on the ground laughing!
Muffin add-ins
It is a good recipe for utilizing leftover bits of dried fruit and nuts. You possibly can actually use something you need, and even seeds like pepitas and sunflower seeds.
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Raisins and walnuts – These are the fruit and nuts I used, however as talked about above, you should utilize no matter you need or have. I like raisins over sultanas and currants as a result of they’re larger and plumper! And I really feel just like the earthy flavour of walnuts simply works on this complete breakfast muffin.
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Coconut – For flavour, moisture retention within the crumb, and a contact of sweetness (although observe, I exploit unsweetened not sweetened). I exploit desiccated coconut which is the actually finely shredded coconut. Shredded coconut (the superb strands) may even work however flakes will likely be too massive.
In the event you don’t like or don’t have coconut, depart it out and add an additional 1 tablespoon of flour into the batter.
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Granny Smith apple – That is my selection of apple as a result of I like that it’s tart-sweet. However any color and number of apple will work right here. Use a medium to massive one. We’d like 1 1/4 cups of shredded flesh, together with the juices. Don’t tightly pack the cup to measure (ie don’t press the shredded apple down into the cup together with your hand),
Additionally, I don’t peel. There’s further vitamins within the pores and skin!
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Carrot – This recipe calls for two cups shredded carrot. As wth the apple, don’t tightly pack the cup to measure and don’t peel!
muffin batter
Not as many substitutions for the batter as a result of baking is a little bit of a science so there’s a cause for the quantity and use of components. However there are nonetheless some choices, which is at all times good!
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Wholemeal flour – Often known as whole-wheat flour, it has extra diet in it than plain white flour. Although you should utilize common flour if that’s what you’ve bought!
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Brown sugar – The muffin solely requires 3/4 cup which, throughout 12 muffins, is simply 12 grams per muffin which places it in “acceptable breakfast” territory in my books! You possibly can cut back right down to 1/2 cup however anticipate the crumb to be a contact much less delicate than supreme.
White sugar may be substituted nonetheless, the muffin color will likely be paler and it’ll have a barely much less caramely flavour. Additionally, if you happen to use white sugar as a substitute of brown sugar, don’t substitute the orange juice with milk. See FAQ if you wish to get nerdy (in abstract: baking soda wants an acid to present it a kick begin, on this recipe there may be acid in brown sugar and the orange juice. So don’t substitute each).
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Baking soda (aka bicarbonate soda) – That is what makes the muffin rise. You possibly can substitute with 5 1/4 tsp baking powder however the muffin could have a barely much less delicate crumb and the dome is a contact much less golden (as a result of baking soda makes baked items extra golden within the oven). It’s not an enormous deal although and wouldn’t cease me from making it!
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Cinnamon powder – The primary spicing for the batter and in addition offers the muffin a beautiful heat brown color!
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Ginger powder – Additional spicing so not important. Substitute with all spice, pumpkin spice or comparable, or simply depart it out.
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Oil – Any impartial flavoured oil is okay right here. I like to make use of plain olive oil (don’t use further virgin olive oil, the flavour will dominate). Liquid coconut oil may even work however I’d suggest being cautious to not use one with a powerful coconut flavour as it’ll overwhelm the muffin flavour.
Butter and non-liquid coconut oil (ie the kind it’s important to soften) will work however the muffins are a bit much less moist inside.
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Orange juice – You possibly can substitute with any fruit juice you’ve, or substitute with milk. It’s not crucial, and you may’t style it. I simply wanted a bit extra liquid for the batter and selected orange juice to be on-theme for these breakfast muffins.
💡 For fellow cooking nerds: Sure, the acid within the OJ helps activate the baking soda to make the muffin rise however so too does the acid in brown sugar (sure, there’s acid in brown sugar) so it’s okay to substitute with milk as now we have one other acid supply on this batter.
You may get little bits of carrot and apple throughout your kitchen and your self. However the precise muffin batter half is tremendous duper straightforward!
The add-ins
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Toast the walnuts for 8 minutes in a 190°C/375°F (170°C fan-forced) oven. This can carry out the flavour so you may truly style walnut while you chunk into a chunk within the muffin. It’s particularly essential in case your walnuts are a bit on the stale facet.
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Chop – Cool the walnuts on the tray then roughly chop.
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Grate the carrots utilizing an ordinary field grater. I don’t peel the carrots. Free diet!
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Grate the apple as nicely. Once more, I don’t peel!
Add-ins prepped. Now onto the batter!
The batter
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Dry – Whisk the dry components in a big bowl to mix.
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Moist – Whisk the moist components in a separate bowl till mixed.
💡 Whisk dry earlier than the moist components. In the event you do the moist components first, the flour will get caught to the whisk while you whisk the dry components. It issues – what if it’s all baking soda that will get caught to the whisk?!
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Add moist into dry – Pour the moist components into the dry components bowl.
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Add-ins – Then add all of the add-ins. The carrot, apple, fruit and nuts.
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Combine with a rubber spatula simply till you may not see flour. The combination will likely be pretty thick, thick sufficient to remain in a mound in within the muffin tin (see step 6 picture).
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Fill – Fill the holes in a muffin tin sprayed with oil or lined with muffin instances. Use all of the combination – it’ll mound above the rim, like pictured, guaranteeing muffins with pretty domed tops! You don’t want to fret about overflow with these muffins, they are going to rise and dome.
💡An ice cream scoop with a lever is a quick solution to fill muffin tins evenly and neatly.
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Bake for 25 minutes or till the muffins are a deep golden brown and a skewer inserted into the center comes out clear.
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Cool within the muffin tin for five minutes then switch to a rack to chill for no less than one other 5 minutes earlier than grabbing one! Don’t skip the cooling time. The muffins are fairly fragile when piping scorching so are vulnerable to breaking while you raise it out of the muffin tin. The resting time additionally permits the center to complete cooking (it’ll style a bit under-cooked if you happen to eat it immediately, one thing impatient individuals like me could have skilled first hand).
You possibly can eat these plain – they’re stuffed with flavour and the crumb is so delicate and tender, it’s nice even at room temperature.
However I extremely encourage experiencing these no less than as soon as with a smear of flippantly salted butter. Softened. Don’t attempt to unfold rock laborious butter on this delicate muffin, you’ll smush the crumb!
Bake them this weekend to tuck into lunch containers subsequent week, for after college snacking, e book membership, and breakfast on the run. Becoming for therefore many functions! And a fantastic shelf lifetime of 5 days. Get pleasure from! – Johnsat x
Ingredients
- 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)
- 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
- 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)
Instructions
- Toast walnuts 190°C/375°F (170°C fan) 8 minutes. Cool, roughly chop. Whisk dry, whisk wet in separate bowl. Add wet into dry with add-ins, mix, fill oil-sprayed muffin tin. Bake 25 minutes.
- Preheat the oven to 190°C/375°F (170°C fan-forced).
- Toast walnuts – Put the walnuts on a tray and toast for 8 minutes. Cool for 5 minutes on the tray then roughly chop into 5mm / 0.2" pieces.
- Spray a 12 hole standard muffin tin with oil, or line with muffin cases.
- Batter – Whisk the dry ingredients in a large bowl. Whisk the wet ingredients until combined in a separate bowl. Pour the wet ingredients and all the add-ins into the Dry Ingredients bowl. Mix with a wooden spoon just until you can no longer see flour, then stop mixing (over-mixed batter = tough muffs!).
- Divide the mixture between the holes – they will mound above the rim! (See photos in post). A lever ice cream scoop is super useful here. And don't worry, they won't overflow, they rise and dome.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
- Cool for 5 minutes in the muffin tin, then transfer onto a cooling rack and cool for at least another 5 minutes before grabbing on. Slathering with softened salted butter is encouraged!
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.
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