THE RECIPE JOURNAL · Breakfast
Delicious Apple, Carrot, and Ginger Muffins
These muffins are a perfect blend of sweet apples, fresh carrots, and a hint of ginger, making them both flavorful and wholesome. They’re easy to make and great for a healthy snack or breakfast on the go.
FROM THE KITCHEN • Delicious Apple, Carrot, and Ginger Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Prepare a 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 gently stir until just mixed. Then fold in the grated carrots, chopped apple, crystallized ginger, raisins, and walnuts. Spoon the batter evenly into the muffin cups, filling them all the way to the top. Bake for about 18 to 22 minutes, or until the tops feel springy and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Why you’ll love it
These muffins combine the natural sweetness of apples and carrots with the warm, spicy kick of ginger. They are moist, flavorful, and perfect for a healthy snack or breakfast treat. Plus, they offer a great way to sneak some extra fruits and veggies into your day.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a comforting morning or afternoon snack. For extra indulgence, try spreading some cream cheese on top.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze them individually wrapped for up to three months. Thaw at room temperature before serving.
