Cinnamon Breakfast Muffins

Recipe ⬇️ or print: https://www.recipetineats.com/cinnamon-breakfast-muffins/ Wholesome but don't taste like cardboard! Healthy enough for breakfast yet just sweet enough for morning tea with only 12 grams of sugar per muffin. Soft moist crumb inside, they stay fresh for 5 days and freeze perfectly! - N x ❤️ ––––––-- Wholesome Cinnamon Breakfast Muffins ADD INS (feel free to sub): 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), sub 5 ¼ tsp baking powder 2 tsp cinnamon powder 1 tsp ground ginger (not critical) 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 1/4 cup orange juice (sub any fruit juice or milk) 1. Toast walnuts in 190°C/375°F (170°C fan) oven for 8 minutes. Cool, roughly chop. 2. Whisk dry ingredients, whisk wet in a separate bowl. Add wet into dry, add the add-ins. Mix just until you can no longer see flour then stop mixing. Fill oil-sprayed muffin tin (use all batter, it will mound!). Bake 25 minutes or until skewer inserted into the centre comes out clean. Rest 5 min then transfer to rack and cool at least another 5 min. Slathering with softened salted butter highly recommended! Stays fresh 5 days in airtight container in cool dry place, or fridge.