Carrot, Apple & Goji Breakfast Muffins
These wholesome breakfast muffins are packed with grated apple, carrot, and sweet-tart goji berries. Made with a blend of whole wheat and all-purpose flour, they're hearty enough for breakfast yet tender enough for an afternoon coffee break.
Prep time
15 min
Cook time
18–22 min
Serves
Ingredients
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Dry Ingredients
- 1 cupwhole wheat flour
- 1 cupall-purpose flour
- 1 tspbaking powder
- 1 tspbaking soda
- 1 tspground cinnamon
- ¼ tspground nutmeg
- ½ tspsalt
Wet Ingredients
- 2 largeeggs
- ⅓ cupmaple syrup
- ⅓ cupcoconut oil
- 1 tspvanilla extract
Add-Ins
- 1 cupgrated carrot (about 2 medium carrots)
- 1 mediumapple, grated (do not squeeze out excess liquid)
- ½ cupgoji berries
- ⅓ cupunsweetened shredded coconut
- ¼ cupchopped walnuts or pecans (optional)
Optional Topping
- 2 tbsppumpkin seeds
Ingredients
Dry Ingredients
- 1 cupwhole wheat flour
- 1 cupall-purpose flour
- 1 tspbaking powder
- 1 tspbaking soda
- 1 tspground cinnamon
- ¼ tspground nutmeg
- ½ tspsalt
Wet Ingredients
- 2 largeeggs
- ⅓ cupmaple syrup
- ⅓ cupcoconut oil
- 1 tspvanilla extract
Add-Ins
- 1 cupgrated carrot (about 2 medium carrots)
- 1 mediumapple, grated (do not squeeze out excess liquid)
- ½ cupgoji berries
- ⅓ cupunsweetened shredded coconut
- ¼ cupchopped walnuts or pecans (optional)
Optional Topping
- 2 tbsppumpkin seeds
Instructions
Prep
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- 2
Place the goji berries in a small bowl and cover with warm water. Let soak for 10 minutes, then drain well and pat dry.
Mix the Batter
- 1
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 2
In a separate bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla.
- 3
Add the wet ingredients to the dry ingredients and stir just until combined.
- 4
Fold in the grated carrot, grated apple, soaked goji berries, coconut, and nuts (if using). Do not overmix.
Bake
- 1
Divide the batter evenly among the muffin cups, filling each about ¾ full.
- 2
Sprinkle pumpkin seeds on top, if desired.
- 3
Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.
- 4
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Melissa's Notes
Leave the skin on the apple for extra fibre and flavour — and do not squeeze out the excess liquid from the grated apple. That moisture keeps the muffins beautifully tender.
A Honeycrisp, Ambrosia, or Gala apple works beautifully in this recipe.
Store in an airtight container for up to 3 days, or freeze for up to 3 months. These muffins are delicious warmed slightly and served with a little butter.
Recipe Tip: Goji berries add a sweet, chewy texture to these muffins, similar to a cross between raisins and dried cranberries. If you can't find them, simply substitute raisins instead.
Nutrition Information
Per muffin — based on 12 muffins
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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