Apple, Carrot, and Ginger Muffins

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



Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.


Per Serving: 156 calories; protein 4g; carbohydrates 27.2g; fat 4.3g; cholesterol 24.7mg; sodium 264.4mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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