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Healthy Fall Breakfast Muffins


From Isabelle @tequilaandthyme

Recipe adapted from Sally’s Baking Addiction

These delicious muffins are easy to customize and take well to substitutions. For this recipe, we used apples and carrots, but these muffins would go great with pumpkin, cranberries, nuts and more. We love this recipe because they’re just sweet enough with subtle fruit and spice flavors, making it a great option for a healthy fall breakfast on the go! 

This recipe was also made with Willa’s Oat Milk to make it 100% dairy-free. Loaded with the fiber and protein of whole grain oats as well as apples and carrots, you can feel good knowing these muffins are on the healthy side, as well as delicious! 

As we cover in our blog, our oat milk is a perfect dairy-free substitute for baking and cooking. Its creamy and subtly sweet flavor complements these muffins so well. If you’re craving something sweeter for dessert, take a look at some of our other recipes like our dairy-free vanilla cupcakes, coconut buttercream cupcakes, or chocolate pudding. These muffins taste great with coffee or tea as well. Our recipes page also has ideas to get started with tea and coffee drinks as well as cocktails.

When you bake with Willa’s you know that you’re getting real and honest ingredients. If you want to learn more about the health benefits of substituting oat milk check out some of our other blog posts. We dive into why we use whole grain oats, sugar levels in oat milk, and the importance of fiber in our oat milk

This recipe came to use courtesy of Isabelle from @tequilaandthyme on Instagram. Give her a follow and follow @Willas_Kitchen for more delicious dairy-free recipe ideas!

Recipe makes 14-16 regular sized muffins.


2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cloves

1/2 teaspoon salt

1/3 cup ground flax

3 large eggs

1/2 cup packed brown sugar

1/3 cup vegetable oil (we recommend high oleic sunflower oil, olive oil, coconut or avocado oil)

1/3 cup unsweetened smooth applesauce

1/3 cup Willa’s Organic Oat Milk

1 teaspoon vanilla extract

Zest of one medium lemon

2 cups shredded carrots (3-4 large carrots)

1 cup shredded apple (about 1 large. Shredded or chopped into small pieces)

1/2 cup chopped pecans (optional)


  1. Preheat the oven to 425°F.

  2. Whisk the flour, baking soda, cinnamon, ginger, cloves, salt, and flax together in a medium sized bowl.

  1. In a large bowl, stir the eggs, brown sugar, oil, applesauce, oat milk, vanilla, and lemon zest together until combined. Fold in the carrots and apples.

  1. Gradually pour the dry ingredients into the wet ingredients. Stir well.

  2. Mix in the chopped pecans, if using.

  3. Pour batter into greased, lined muffin tins. Fill all the way to the top for a bakery style muffin top!

  1. Bake for 5 minutes at 425°F.

  2. Without opening the oven, lower the temperature to 350°F. Bake for another 18 minutes.

  3. Allow muffins to cool before eating. Store muffins in an airtight container at room temperature.

For more dairy free recipes, check out our recipes page