25 November, 2009

The Ultimate All Inclusive Breakfast Muffin

 This muffin has got everything that a healthy breakfast calls for: wholesome flours, vegetables, fruit, dried fruit, nuts, seeds, yogurt and some honey. It can't get much better than that. They are extremely moist and intense in flavor. Honestly, to me the ultimate Number One of all muffins ever.


(Print Recipe)

1 egg
4 tablespoons agave syrup or maple syrup
4 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup yogurt

1 carrot, grated
1 medium apple, grated
1/4 cup raisins

1/4 cup quick cooking oats
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1 tablespoon butter
1 tablespoon whole wheat flour
1 tablespoon palm sugar
2 tablespoons rolled oats
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon honey
1 teaspoon water

Yields 6
Preheat the oven to 175C/375F. Line or grease muffins tins.

Whisk together all wet ingredients. Set aside,
In a medium bowl, sift together  oats, flour, baking soda, ginger, nutmeg, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined. Stir in the carrots, apples, and raisins.

In another mixing bowl, combine sugar, flour and butter. Rub the butter into the flour and sugar mixture until you get a crumbly texture. Add nuts and seeds. Then add water, oil and honey. 

Fill the muffin batter in the muffin tray cups. Top each one with a generous amount of the topping mixture. Bake for 20-25 minutes. Let cool completely on a rack.


  1. These looks so moist and amazing. I love the use of agave!

  2. I made these muffins yesterday - first time I baked anything from scratch and they turned out beautifully. Yummy out of the oven and yummy today. Thanks for the recipe!

  3. these are a "must bake". i LOVE your blog. i want to try everything. i just subscribed so i can keep up with your newest stuff. thanks for all the great recipes and photos.

  4. healthy looking muffins perfect for breakfast

  5. Yum! muffins are always so wonderful... these would also make a great snack I'm sure!

  6. Sweet...this muffin looks like it covers all the nutritional bases! Love the seeds on top, so pretty!

  7. I really like the look of these, I think i might cook a batch and freeze them for when we need breakfast on the go :)

  8. I'll definitely be making these this week! I need something quick to eat while I'm running out the door on my way to school in the morning. They look delicious :)

    I don't eat pork, so how do you think turkey bacon will fare instead of real bacon?

  9. Those look incredible and definitely all-inclusive! I need to hit up my Whole Foods and make some of these!

  10. mmm these look beautiful & so wholesome. I'll have to whip up a batch asap. I just bought a new muffin tin, so this will be perfect!

  11. I just made these today and they are sooooo good. The only thing I changed was substituted the whole wheat flour with 1/2 c. brown rice flour and 1/2 c. quinoa flour to make them gluten-free. I'm going to feature them on my blog on Monday with a link back. Have a great weekend and thanks for sharing this recipe!

  12. I just made these, and they are quite good. I'm wondering though, what the black seeds are in your pictures?

  13. Leah,
    you mean the pumpkin seeds in the topping?

  14. I guess so. My pumpkin seeds are pretty bright green, so I wondered if you had added something else. I love how dark they look in your pictures! Great recipe, thank you! They were even better this morning.

  15. These are great! My boys have been taking them to school for snack time and we're making another batch to take for a cub scout camporee this weekend. Love your site...you're an inspiration!

  16. I notice in the text it says to add baking powder and soda, however in the ingredient list there is only baking soda listed. What is correct and what is the amount for the powder?

  17. Sorry, I must have got overambitious when writing the instructions. No baking powder in these muffins. I fixed it. Thanks for pointing it out.

  18. Linking back to these beauties in my next post :)

  19. I was confused on the baking powder myself. I ended up putting in 1tsp in as I doubled the recipe. There is also a typo for the olive oil for the topping. You say you need oil and water, but don't have the oil in the ingredient part. This is a fantastic recipe. Well worth the time put in.

  20. Delicious moist muffins! Thank you, Anja. I cut the agave / maple syrup in half and replaced with applesauce the second I baked these muffins and they came just perfect.

  21. Will be making these for my children's daycare Christmas breakfast party. Thanks for posting. Was curious, Anja, if the recipe can work as well as mini muffins or a loaf? Your thoughts.

    1. Haven't tried either, but can imagine that it would work just fine by adjusting the baking time. Good luck!