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Apple, Carrot, and Ginger Muffins


Ingredients

cooking spray

cooking spray

1 ¼ cups whole wheat flour

1 ¼ cups whole wheat flour

1 cup rolled oats

1 cup rolled oats

1 ½ teaspoons baking powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

½ cup pure maple syrup

½ cup pure maple syrup

½ cup Greek yogurt

½ cup Greek yogurt

⅓ cup unsweetened applesauce

⅓ cup unsweetened applesauce

2 eggs

2 eggs

1 ½ teaspoons vanilla extract

1 ½ teaspoons vanilla extract

2 cups finely shredded carrots

2 cups finely shredded carrots

1 cup shredded apple

1 cup shredded apple

½ cup finely chopped crystallized ginger

½ cup finely chopped crystallized ginger

½ cup raisins

½ cup raisins

½ cup chopped walnuts

½ cup chopped walnuts

Directions

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

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

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.

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.

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.

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 (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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