breakfast muffin recipe

These delightfully soft and moist muffins are made with whole wheat flour, coconut oil, and sweetened with maple syrup. They are packed with wholesome goodness and full of flavor.

Healthy Apple Carrot Muffins

(225 grams) whole wheat pastry flour

tsp (10 grams) baking soda

cinnamon

(80 milliliters) melted coconut oil

(165 milliliters) pure maple syrup

eggs

(120 grams) plain Greek yogurt

tsp (5 milliliters) vanilla extract

(125 grams) grated apples (sweet variety is best)

(95 grams) grated carrots (about 1 med)

(75 grams) raisins

Preheat oven to 425F and line a 12 cup muffin pan with paper liners.

In a large bowl, toss together the flour, baking soda and cinnamon. Set aside.

In a medium bowl, whisk together the coconut oil, maple syrup, eggs, yogurt and vanilla.

Pour the wet ingredients into the dry and stir until the batter starts to come together.

Fold in the carrots, apple and raisin until just combined. Spoon the batter into the muffin cups.

Bake at 425F for 5 minutes, then reduce the temp to 350F and bake for another 15 minutes for until a toothpick inserted into the center comes out clean.

These muffins are perfect for any occasion and I love the fact that they are healthy. I made them a while ago and they are delicious! I am planning on making them more often when my kids go back to school to pack them for lunch. Thank you for sharing!

These muffins are wonderful!  Made a batch and took them to the office and they were a big hit!  They are very much a "healthy carrot cake" muffin.  They freeze very well, which I appreciate.  Did make a few tweaks:  I diced the apples rather than grated them, substituted chopped walnuts for the raisins, added 1/2 tsp. salt (recipe didn't call for any), and sprinkled the tops with brown sugar before baking.  So good, and has already become a favorite recipe!

Great recipe. They disappear quickly.  One question. Can I substitute honey for maple syrup without changing the amounts?

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These muffins are packed with wholesome goodness and are wickedly delicious.

Little Sweet Baker – Healthy Apple Carrot Muffins

These lemon blueberry muffins are the ultimate summer treat! Wonderfully dense with a tender crumb, they're loaded with juicy blueberries and tart lemon.

Lemon Blueberry Muffins (Easy Recipe)

(420 grams) all-purpose flour

baking powder

baking soda

salt

sugar

milk

sour cream

butter

eggs, room temperature

lemon zest

blueberries

Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners.

Sift together flour, baking powder, baking soda, and salt in a bowl.

In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined.

Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries.

Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes. Serve and enjoy!

Top 2 breakfast muffin recipe recipes from across the web

The most viewed breakfast muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Healthy Apple Carrot Muffins

Lemon Blueberry Muffins (Easy Recip...

Top 2 breakfast muffin recipe recipes from across the web

The most viewed breakfast muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Apple Carrot Muffins

Lemon Blueberry Muffins (Easy Recip...

The most viewed breakfast muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine