Breakfast Muffins


  • 1 cup all-purpose flour
  • ¾ cup whole-wheat flour
  • 1 ½ teaspoon ground cinnamon
  • One teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup whole milk
  • ¾ cup packed dark brown sugar
  • Two large eggs
  • ¾ cup shredded carrot (from 2 medium carrots)
  • ½ cup unsweetened shredded coconut, toasted
  • ¾ cup finely chopped pecans, toasted
  • ¾ cup raisins
  • ½ cup vegetable oil


Heat oven to 350 degrees. And line a 12-count standard muffin tin with paper liners.

In a medium bowl, whisk the all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk milk, dark brown sugar, and eggs until smooth. Next, stir in carrot, apple, coconut, 1/2 cup of the pecans, and 1/2 cup of the raisins into the wet mixture. Finally, stir in the vegetable oil.

Use spatula to fold the dry ingredients into the wet ingredients until combined. Do not overmix. Then pour the batter evenly among the prepared cups. Sprinkle the remaining pecans and raisins evenly over the tops of the muffins.

Bake muffins for 15-20 minutes. Or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins, in the tin, to a cooling rack. Cool for 5 minutes. Once cooled, you can store muffins in an airtight container at room temperature for up to 3 days.

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