Healthy breakfast Muffins
These healthy breakfast muffins are loaded with good-for-you ingredients and are a perfect way to start the day.
Ingredients
- 2 cups Carrots peeled, and grated
- 1 large Apple peeled, cored, and grated
- ¼ cup Vegetable oil or coconut oil or canola oil
- 1 teaspoon Cinnamon
- ⅓ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ cup Brown sugar
- ⅓ cup Orange juice freshly squeezed
- 1 teaspoon Vanilla extract
- 3 Eggs
- ⅓ cup Honey
- ½ teaspoon Kosher salt
- ½ cup Pecans chopped, unsalted
- 2 teaspoon Baking soda
- 2 cups Whole wheat flour
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Peel and cut the stems of the carrot and grate them on the small or medium grater. Peel and core a large apple and grate it the same way.
- Into a large mixing bowl, add the grated carrots, grated apple, vanilla extract, cinnamon, eggs, brown sugar, nutmeg, vegetable oil, ginger, kosher salt, honey, chopped pecans, and orange juice.
- Mix the batter using a wooden spatula or a rubber spatula until the ingredients are well combined.
- Add the whole wheat flour and baking soda and mix until just combined and there are no lumps of flour visible. Do not overmix the batter to ensure that your muffins are moist and tender.
- Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
- Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely. You should have about 14-16 muffins, you can bake them in two batches.
- Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 12-14 minutes at 180c (350f) or until a toothpick comes out clean.
- Let the muffins cool for at least 20 minutes before eating. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be firmer and won't crumble up. These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 15 minutes.
Nutrition
Calories: 205kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 35mgSodium: 269mgPotassium: 193mgFiber: 3gSugar: 18gVitamin A: 3130IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!