Start your day with these warm and cozy muffins packed with the natural sweetness of apples and carrots, plus a zing of fresh ginger. They’re easy to make and perfect for a healthy breakfast on the go.
Prep Time25 min
Cook Time20 min
Total Time45 min
Difficulty
Medium
Simple Cooking Tips
Grate the carrots finely to ensure they cook evenly and keep the muffins moist.
Use fresh ginger for a bright, zesty flavor, or adjust the amount to suit your taste.
Avoid overmixing the batter to keep the muffins light and fluffy.
Ingredients
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Why This Recipe Is So Delicious
These muffins are a delicious way to start your day with a boost of natural sweetness and warmth. The combination of apple, carrot, and ginger offers a perfect balance of flavors and nutrients, making them both tasty and wholesome.
Directions
Gently heat your oven to 350°F (175°C) and prepare a 16-cup muffin tin by either spraying it with cooking spray or lining it with paper liners. In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg. In another bowl, whisk the maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract until everything is well combined. Pour the wet ingredients into the dry and stir just until everything comes together. Then gently fold in the grated carrots, chopped apple, crystallized ginger, raisins, and walnuts. Spoon the batter evenly into the muffin cups, filling each one all the way to the top. Bake for about 18 to 22 minutes, or until the muffins bounce back when you press them lightly and a toothpick inserted in the center comes out clean. Let the muffins sit in the pan for a few minutes before moving them to a wire rack to cool completely.
28
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Present This Dish
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair wonderfully with a cup of tea or coffee for a comforting breakfast or snack.
Leftover Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually wrapped and thaw before serving.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture may be lighter and less dense.
How should I store these muffins to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these muffins?
Yes, freeze cooled muffins in a sealed container or bag for up to 3 months. Thaw at room temperature before eating.
What can I use instead of crystallized ginger?
You can omit it or replace it with an equal amount of fresh grated ginger or additional raisins for sweetness.
Are these muffins suitable for a nut allergy?
To make them nut-free, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds.
Can I use honey instead of maple syrup?
Yes, honey works well as a substitute, but reduce other liquids slightly since honey is thicker.
How do I know when the muffins are fully baked?
They’re done when they spring back to the touch and a toothpick inserted in the center comes out clean.
Can I make these muffins vegan?
To make them vegan, replace eggs with flax eggs and use a dairy-free yogurt alternative.
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Breakfast
Lunch
Dinner
Snacks
Meals
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Vegan
