Whole Grain Muffins

Ingredients

• 125 g (1 cup)plain flour
• 60 g (½ cup)white wholemeal flour
• 200 g (1 cup)coconut sugar or brown sugar
• 75 g (¾ cup)ground flaxseed
• 40 g (½ cup)unsweetened desiccated coconut
• 2 teaspoonsground cinnamon
• 2 teaspoonsbicarbonate of soda
• 1 teaspoonbaking powder
• ½ teaspoonsalt
• 110 g (1 cup)grated carrots
• 120 g (1 cup)chopped dried apples
• 80 g (½ cup)golden raisins or chopped dried apricots
• 180 ml (¾ cup)milk
• 2eggs
• 1 teaspooncoconut extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Line 18 muffin cups with paper cases.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the plain and wholemeal flours, sugar, ground flaxseed, coconut, cinnamon, bicarbonate of soda, baking powder and salt until evenly combined.

3. 3

   Add the fruit

   Toss the grated carrots, chopped dried apples and raisins or apricots into the dry mixture.

4. 4

   Combine the batter

   In another bowl, whisk the milk, eggs and coconut extract. Add this to the dry ingredients and mix only until they are moistened; do not overmix.

5. 5

   Fill the cases

   Divide the batter evenly among the prepared muffin cases, filling each about two-thirds full.

6. 6

   Bake the muffins

   Bake for 15–18 minutes, or until a wooden pick inserted into the centre comes out clean.

What are whole grain muffins?

Muffins are individual quick breads, usually leavened with baking powder or bicarbonate of soda rather than yeast. This American-style version uses some wholemeal flour alongside plain flour and folds fruit, flaxseed and coconut into the batter.

Carrots and dried fruit bring contrasting textures, while cinnamon and coconut extract give the muffins a gently spiced, fragrant flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 4g protein, 25g carbs, 5g fat.

The flour, sugar and dried fruit contribute most of the carbohydrates, while the eggs and milk provide some protein. Flaxseed, coconut and eggs contribute fat; pair a muffin with plain yoghurt or an egg if you want a more filling, balanced plate.

Choosing the ingredients

Flour blend: white wholemeal flour adds a mild wholegrain note, while plain flour helps keep the crumb tender. Ground flaxseed and desiccated coconut make the mixture substantial and textured.

Fruit: grate the carrots finely so they distribute through the batter. Chop the dried apples and, if using them, the apricots into pieces small enough to fit neatly into each muffin.

Mixing without overworking

Dry ingredients: whisk them thoroughly first, which spreads the raising agents and spices through the flour. Tossing the fruit into this mixture helps keep the pieces dispersed as you add the liquid.

Wet ingredients: whisk the milk, eggs and coconut extract separately, then stir them into the dry mixture only until no dry patches remain. A few small lumps are preferable to a heavily mixed batter.

Filling the muffin cases

Even portions: divide the batter as evenly as you can among the 18 cases so they bake at a similar rate. Filling them about two-thirds full leaves room for the muffins to rise.

Checking when they are done

Timing: start checking at 15 minutes, as ovens and muffin tins can vary. The recipe gives a 15–18-minute baking window.

Doneness: insert a wooden pick into the centre of a muffin. It should come out clean; if it has wet batter clinging to it, bake a little longer and check again.

Serving ideas

These muffins work as a quick breakfast or an afternoon snack. Serve one on its own, or pair it with plain yoghurt or a savoury egg for a more varied plate.

Recipe notes & tips

• Measure the flour without packing it tightly into the measuring cup before weighing or measuring.
• Grate the carrots finely so they mix evenly through the batter.
• Use either golden raisins or chopped dried apricots; keep the pieces similar in size to the chopped apples.
• Stop mixing as soon as the dry ingredients are moistened to help avoid a dense crumb.
• Begin checking for doneness at 15 minutes, then bake in short increments if needed.

Variations

• Brown sugar: use it instead of coconut sugar for a familiar caramel-like sweetness.
• Apricot swap: choose chopped dried apricots instead of golden raisins for a tangy fruit note.
• Coconut flavour: keep the desiccated coconut and extract together for a more pronounced coconut aroma.
• Extra spice: add a little more cinnamon if you prefer a warmer, more strongly spiced muffin.
• Smaller muffins: divide the batter among more cases and check them earlier, as smaller muffins may bake faster.

Common mistakes to avoid

• Overmixing the batter: this can make the muffins tough; stir only until the dry ingredients are moistened.
• Uneven filling: cases with very different amounts of batter may finish baking at different times; portion the mixture evenly.
• Large fruit pieces: oversized chunks can make muffins awkward to eat; chop the dried fruit into small pieces.
• Opening the oven too early: frequent checks can interrupt baking; wait until the 15-minute mark before testing.
• Skipping the doneness test: colour alone is not a reliable guide; check the centre with a wooden pick.

How to store

Once cool, store the muffins in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave or a low oven, just until warmed through.

Frequently asked questions