THE RECIPE JOURNAL · Breakfast
Delectable Whole Wheat Muffins Featuring Orange and Carrot
These muffins are a delightful way to start your day with a burst of fresh orange and naturally sweet carrot. Packed with wholesome whole wheat, they make a tasty and nutritious treat for breakfast or snack time.
FROM THE KITCHEN • Delectable Whole Wheat Muffins Featuring Orange and Carrot
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Get a muffin tin ready by either greasing the cups or lining them with paper liners. In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon. In another bowl, whisk the eggs with brown sugar, applesauce, and vegetable oil until everything is well combined. Pour the wet ingredients into the dry ones and gently stir until just mixed—don’t overwork the batter. Fold in the grated carrots and orange zest, then spoon the batter evenly into your muffin cups. Pop them in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying!
Why you’ll love it
These muffins offer a wholesome twist on a classic favorite. The natural sweetness from the orange and carrot balances perfectly with the nutty flavor of whole wheat, making them both nutritious and delicious. They are a great way to sneak in extra veggies and vitamin C for a healthy snack or breakfast.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or coffee for a cozy start to your day. For a more filling option, serve alongside yogurt or a fresh fruit salad.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them individually wrapped and thaw at room temperature or warm briefly in the microwave before eating.
