Breakfast, Cakes and desserts, Cupcakes and muffins

Oil Free Breakfast Muffins with Fruit and Nuts

Oil Free Breakfast Muffins with Fruit and Nuts
Oil Free Breakfast Muffins with Fruit and Nuts

Oil Free Breakfast Muffins with Fruit and Nuts

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I just love these muffins! They are not only insanely fluffy and delicious, they are even healthy (at least much more healthy than most muffins) and can be eaten as a meal! What’s not to like? I always make huge batches of these and fill up my freezer. That way I always have a healthy snack or fast meal at hand. They thaw quickly, but I like to put them frozen into my kids’ lunch boxes, so they are oerfectly thawed and fresh at lunch time. Once we have a TON of these with us to the beach. We were 4 people and the muffins were gone after about 20 minutes. The kids came up from the water all the time to get a new one. They are so good! Perfect for hiking, camping, the lunch box, snack, breakfast …

PS: I have tried to make these wit mashed banana instead of coconut sugar. Both me and my husband like them, but the kids didn’t … And I have to admit, this version IS the best one. But if you want to try the banana version, skip the sugar and add 1 large ripe banana to the batter. 

The version my kids loved the most, was when I used white spelt flour. So I use that sometimes, but I don’t like to use white flour on a regular basis, so I make these with whole with flour. Still amazing and the kids gobble them up like candy. 

Saftige frokostmuffins med frukt og nøtter

Oil Free Breakfast Muffins with Fruit and Nuts
Oil Free Breakfast Muffins with Fruit and Nuts

Ingredients for about 20 medium sized muffins:

  • 2 cups whole wheat flour
  • 1 cup coconut sugar
  • 2 tsp baking soda
  • 2 ts baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup sugar free apple sauce (I make my own)
  • 1 tsp vanilla extract
  • 1 large apple, shredded (I don’t peel it, lots of fiber in the peel)
  • 3 large shredded carrots (I don’t peel these either, just wash them well)
  • 1/2 cup chopped nuts (I use walnuts or pecans, you can use whatever nuts you like)
  • 1/2 cup raisins
  • 1/2 cup coconut flakes or shredded coconut
  • 150 – 200 ml water, start with 150, then add more if the batter is too thick


This is how you do it:

Set the oven to 350 F (180 C) and line a muffin tray with 12 paper liners. Or use a silicone muffin tray.

In a bowl, stir together flour, coconut sugar, baking soda, baking poeder, cinnamon and salt. Then add the apple sauce, vanilla extract, apples and carrots. Stir a little, then you add the nuts, raisins, coconut and 150 ml water. The batter should be like a really thick pancake batter. Slightly pourable. Add more water if needed.

Fill the cupcake liners, almost full, and bake them for about 25 minutes. May take a little longer.

These muffins are best eaten room temperatured or cold. So let them cool for a few hours if you can, and dig in!

Saftige frokostmuffins med frukt og nøtter



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