A hearty, fiber-forward breakfast muffin loaded with grated carrots, apple, raisins, coconut, and walnuts, warmed with cinnamon. No mixer needed.
Yields12 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Dry Ingredients
2all-purpose flour (about 250g)
1cupgranulated sugar (about 200g)
2tspbaking soda
2tspground cinnamon
½tspsalt
Mix-Ins
2grated carrots (about 3 medium carrots)
1apple, peeled and grated
½cupraisins
½cupshredded coconut
½cupchopped walnuts
Wet Ingredients
3large eggs
¾cupneutral oil
1tspvanilla extract
1
Preheat and prep. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Mix the dry ingredients. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl.
3
Coat the mix-ins. Add grated carrots, grated apple, raisins, coconut, and walnuts to the dry mixture. Toss until evenly coated.
4
Combine wet ingredients. In a separate bowl, whisk eggs, oil, and vanilla until fully combined.
5
Combine and bake. Pour the wet ingredients into the dry mixture and stir just until no streaks of flour remain. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 20–25 minutes until a toothpick comes out clean.
6
Cool. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
Nutrition Facts
12 servings
Serving size
1 muffin
Amount per serving
Calories280
% Daily Value *
Total Fat14g18%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol45mg15%
Sodium220mg10%
Total Carbohydrate36g14%
Dietary Fiber 2g8%
Total Sugars 20g
Protein4g
Potassium180mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Dry Ingredients
2all-purpose flour (about 250g)
1cupgranulated sugar (about 200g)
2tspbaking soda
2tspground cinnamon
½tspsalt
Mix-Ins
2grated carrots (about 3 medium carrots)
1apple, peeled and grated
½cupraisins
½cupshredded coconut
½cupchopped walnuts
Wet Ingredients
3large eggs
¾cupneutral oil
1tspvanilla extract
Directions
1
Preheat and prep. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Mix the dry ingredients. Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl.
3
Coat the mix-ins. Add grated carrots, grated apple, raisins, coconut, and walnuts to the dry mixture. Toss until evenly coated.
4
Combine wet ingredients. In a separate bowl, whisk eggs, oil, and vanilla until fully combined.
5
Combine and bake. Pour the wet ingredients into the dry mixture and stir just until no streaks of flour remain. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 20–25 minutes until a toothpick comes out clean.
6
Cool. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
AuthorEmma food bloggerDifficultyBeginner
