Breakfast Muffins

Start your mornings with these yummy muffins. They are packed with nutritious ingredients like; carrots, apple, almonds, sunflower seeds, pumpkin seeds, and raisins.

Perfect for a grab and go or a mid-day snack.

Trust me they are yummy.


1 1/2 cups whole wheat flour (i used all purpose flour)

1 cup Rolled oats

3/4 cup (1/2 cup + 1/4 cup = 3/4 cup) sugar of your choice

1 tbsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1 cup plain yogurt

1/2 cup 2% milk

2 large eggs

1 tsp vanilla extract or 2 tsp of vanilla essence

1 cup shredded carrots

1 apple, grated

1/4 cup chopped almonds (any nuts you like to add)

1/4 cup dried cranberries or raisins


Preheat the oven to 180ÂșC. Line a 12-cup muffin tin with parchment liners or cupcake liners. Set it aside.

In a large bowl, whisk together the flour, rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.

Scoop the batter into the prepared muffin tin.

Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.

Serve warm from the oven or store in the refrigerator for up to 5 days.

Best Serve with butter, jam and cheese

Planning on making it?

If yes, remember to a) post a pic on my Instagram or Facebook account b) tag me @crafteeb, and c) hashtag #crafteeb or let me know your thoughts below in the comment section.


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