For best results, use freshly grated spices for a more vibrant flavor. If you don't have crystallized ginger, you can substitute with an equal amount of fresh, finely grated ginger. Feel free to customize these muffins with your favorite nuts or dried fruits. Pecans, almonds, dried cranberries, or chopped dates would all be delicious additions. These muffins freeze well. Once completely cooled, wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.
Apple, Carrot, and Ginger Muffins
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS12
These aren't just muffins; they're portable sunshine! Bursting with the natural sweetness of apples and carrots, punctuated by the zing of ginger, and enriched with whole grains and wholesome ingredients, they're the perfect way to brighten your morning or fuel an afternoon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol25 mg
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Fiber3 g
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Protein4 g
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Saturated Fat1 g
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Sodium264 mg
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Sugar12 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Prepare a 16-cup muffin tin by generously spraying with cooking spray or lining with paper liners. (5 minutes)
02
StepIn a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg. (5 minutes)
03
StepIn a separate bowl, whisk together the maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract until smooth and well combined. (3 minutes)
04
StepGently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix. (2 minutes)
05
StepFold in the shredded carrots, shredded apple, crystallized ginger, raisins, and chopped walnuts until evenly distributed throughout the batter. (5 minutes)
06
StepEvenly divide the batter among the prepared muffin cups, filling each to the top for beautiful, domed muffins. (3 minutes)
07
StepBake 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 comes out clean. (20 minutes)
08
StepLet the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Maureen Yundt
Jul 1, 2025These are so much better than store-bought muffins!
Durward Hauck
Jun 26, 2025I subbed the walnuts with pecans and they tasted great!
Brisa Shields
Jun 17, 2025These muffins are amazing! My kids love them, and I feel good about giving them a healthy snack.
Otha Orn
Jun 17, 2025I recommend reducing the amount of ginger if you are not a fan of ginger flavor.
Hildegard Dibbert
Jun 16, 2025I added a sprinkle of cinnamon sugar on top before baking, and it made them even better!
Leda Hoeger
Jun 8, 2025I made these muffins for a brunch, and they were a hit! Everyone asked for the recipe.
Jarrell Mertz
Jun 7, 2025These are the perfect grab-and-go breakfast. They're so moist and flavorful.
Henri Fadel
Jun 7, 2025I love the combination of apple, carrot, and ginger. It's such a unique and delicious flavor.
Jarred Thiel
Jun 5, 2025Easy to follow recipe and the muffins turned out great. Thank you!
Ari Mclaughlin
May 30, 2025I found these muffins a little dry. Next time, I'll add a bit more applesauce.