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Apple, Carrot, and Ginger Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Wholesome muffins packed with whole wheat, apples, carrots, and zesty ginger - ideal for snacking or breakfast.
Ingredients:
  • cooking spray
  • 1.25 cups whole wheat flour
  • 1 cup rolled oats
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup pure maple syrup
  • 0.5 cup Greek yogurt
  • 0.33333334326744 cup unsweetened applesauce
  • 2 eggs
  • 2 cups finely shredded carrots
  • 1 cup shredded apple
  • 0.5 cup finely chopped crystallized ginger
  • 0.5 cup raisins
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 16-cup muffin tin by spraying with cooking spray or lining with paper liners.
  • Combine flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. In a separate bowl, mix maple syrup, Greek yogurt, applesauce, eggs, and vanilla until well blended. Gently fold the maple syrup mixture into the flour mixture until just combined. Stir in carrots, apple, crystallized ginger, raisins, and walnuts.
  • Fill each of the 16 prepared muffin cups with batter, distributing it evenly and filling them to the top.
  • Bake in the preheated oven for 18 to 22 minutes or until the tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean. Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

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