Wholesome Cinnamon Breakfast Muffins

1. Add-in alternatives:

Nuts and fruit – use what you want! Almonds, macadamias, cashews, pecans, sultanas, apricots, mango, apple, or dried fruit mix. Chop large piece fruits. Use only nuts or only fruit, or nut free options like pepitas and sunflower seeds. Apple – Red apple is also fine, it’s just a little sweeter. Keep skin on for free nutrition. Coconut – Can be omitted, add an extra 1 tablespoon flour. Carrot – Recommend sticking with carrot for the vegetable so the batter and flavour isn’t altered too much. eg zucchini too watery, parsnip weird flavour, pumpkin and sweet potato too mushy.

2. Baking soda – Can substitute with 5 1/4 tsp baking powder but muffin is a touch less soft inside and touch paler on the surface. Not a big difference.

3. Ginger is an extra so not essential. Substitute with all spice, pumpkin spice or similar, or just leave it out.

4. Oil – Any neutral flavoured oil is fine here. Butter and non-liquid coconut oil (ie the type you have to melt) will work but the muffins are a bit less moist inside, and coconut oil will make them taste more coconut-y unless you use a virgin one (same with liquid coconut oils).

5. Orange juice isn’t critical, the batter just needed a touch of extra liquid and I chose this to be on-theme. Just any fruit juice you have, or substitute with milk.

Storage –5 days in the fridge or in a cool pantry, but always eat at room temperature or slightly warmed!

Source –Adapted from Helen Goh’s Morning Glory Breakfast Loaf as published in Good Food Australia.

Nutrition per muffin.