I love a good breakfast muffin especially when it’s not horrible for you ha! These best ever whole wheat breakfast muffins are not only whole wheat but loaded with carrots, applesauce, dried cranberries, shredded coconut among other things and are SO TASTY. Killian has been inhaling these ever since I made them!
The best whole wheat breakfast muffin recipe:
the best whole wheat breakfast muffins
Ingredients
- ¾ cup vegetable oil
- 1 packed cup brown sugar
- 3 eggs at room temp
- ¼ cup orange juice
- 2 tsps vanilla extract
- 2 packed cups shredded carrots
- 1 cup unsweetened applesauce
- 1 ¼ cup whole wheat flour
- 1 cup almond meal/flour
- 1 ½ tsps baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsps ground cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¾ cup unsweetened shredded coconut
- ½ cup dried cranberries
Instructions
- Preheat the oven to 425F. Line a 12-cup-muffin tin with liners.
- Combine vegetable oil, brown sugar, eggs, orange juice, and vanilla in a large bowl then whisk until smooth. Stir in the shredded carrots and applesauce. Next, mix in the whole wheat flour, almond meal, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until smooth. Finally, fold in the dried cranberries and shredded coconut.
- Scoop about a ⅓-cup of batter into each of the prepared muffin cups and bake at 425F for 5 minutes then turn the oven heat down to 375F and bake for an additional 11-14 minutes or until a toothpick inserted into the middle comes out clean.
- Allow the muffins to cool for about 10 minutes then transfer them to a cooling rack. Repeat with remaining batter – should yield between 18-20 muffins.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your tomato orzo and turkey goat cheese meatballs in action. Byyyeeee!
xx ab
p.s. more breakfast snack recipes here!