A good-for-you carrot and apple muffin that provides a hefty hit of ginger.

Kim

Gallery

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
5 mins
total:
50 mins
Servings:
16
Yield:
16 muffins
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.

    Advertisement
  • Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.

  • Divide batter evenly between 16 prepared muffin cups, filling each to the top.

  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

156 calories; protein 4g 8% DV; carbohydrates 27.2g 9% DV; fat 4.3g 7% DV; cholesterol 24.7mg 8% DV; sodium 264.4mg 11% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2020
I needed to make substitutions, and that could be why I can only award 4 stars. I swapped white flour for the wheat, sugar and freshly grated ginger for the candied ginger, and buttermilk for the yogurt. I'm going to make exactly as directed. I hope for a 5 star experience next time. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2019
Very good! Dense in a great way. I made these to have for breakfast over the course of a week and I was pleased with the result. They are filling with a unique flavor. I was able to heat them in the oven for a few minutes each day without them drying out. Spicy and sweet without being too much of either. Great recipe! Read More
Rating: 4 stars
04/05/2020
I needed to make substitutions, and that could be why I can only award 4 stars. I swapped white flour for the wheat, sugar and freshly grated ginger for the candied ginger, and buttermilk for the yogurt. I'm going to make exactly as directed. I hope for a 5 star experience next time. Read More
Rating: 4 stars
11/18/2019
Very high in all the good stuff - fiber nutrition portability (travels well in muffin papers). Took a little longer for preparation than I anticipated but next time it probably will not. I definitely will make this again. Read More
Advertisement
Advertisement