- 2 cups whole wheat flour (240g)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ½ cup dried cranberries, chopped dried apricots, or chopped dates
- ½ cup chopped walnuts (50g)
- 1 cup firmly packed light brown sugar
- ½ cup vegetable oil (120ml)
- ¼ cup orange juice (about 1 orange/60ml)
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups peeled and grated carrots (3 to 4 carrots/200g)
- 1 cup cored and grated apple (about 1 large apple/120g)
- ½ cup sweetened shredded coconut (60g)
Step 1: Preheat and Prepare
Preheat your oven to 425°F. Line a 12-cup muffin pan with paper liners. If you’re feeling fancy, use parchment liners for a bakery-style look.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Stir in your choice of dried cranberries, chopped apricots, or dates along with the walnuts.
Step 3: Combine the Wet Ingredients
In another medium bowl, whisk together the brown sugar, vegetable oil, orange juice, eggs, and vanilla extract. Stir in the grated carrots, apple, and coconut until evenly mixed.
Step 4: Fold It All Together
Pour the wet mixture into the dry ingredients, and fold gently with a spatula just until no streaks of flour remain. Don’t overmix—this is the secret to keeping your muffins light and fluffy.
Step 5: Fill the Muffin Pan
Divide the batter evenly among the muffin cups. They should be almost full—don’t be shy.
Step 6: Bake to Perfection
Bake the muffins at 425°F for 7 minutes, then reduce the oven temperature to 350°F and bake for another 18 to 20 minutes. They’re ready when the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Or, enjoy one warm if you just can’t wait—they’re irresistible!
These muffins are everything I love about breakfast—simple, wholesome, and deeply satisfying. I swapped out the raisins for dried cranberries, apricots, or dates because, let’s be honest, raisins have never been my thing. The dried fruit adds a subtle sweetness that pairs beautifully with the warm spices and the crunch of walnuts.
They’re perfect for busy mornings, weekend brunches, or as a thoughtful gift for a friend. Serve them with a dollop of cream cheese or a little butter, and as Ina would say, “How fabulous is that?”
Pro Tips:
- Grate the carrots and apple finely: It keeps the texture soft and ensures the flavors blend beautifully.
- Don’t overmix the batter: Stir gently for tender, bakery-style muffins.
- Use high heat to start: The initial high temperature helps create those perfect domed tops.
- Room temperature eggs: This makes it easier to blend the wet ingredients seamlessly.
- Skip the liners? No problem! Just grease your muffin pan generously with butter or non-stick spray.
These muffins will quickly become a favourite—trust me, they’re as beautiful as they are delicious!
