These Apple Carrot Ginger Muffins are the perfect healthier snack packed with fruit and veggies!
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Happy Monday friends! I’ve told you before how much I love making muffins and I’m so excited to be sharing these Apple Carrot Ginger Muffins with you today! They’re one of our family’s favourite muffin recipes – they’re packed with apples, carrots and spicy ginger!
My favourite way to make these muffins is with buttermilk, but because my husband follows a dairy-free diet I often make this recipe with oat milk or soy milk instead – just be sure to add a teaspoon of vinegar or lemon juice with the dairy-free milk (buttermilk contains acid which helps the muffins rise. Without it, you’ll need to add some more acid!).
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
Here are my tips for the perfect muffins every single time:
- Don’t overmix! – Over-mixing leads to tough muffins that don’t rise. Mix only until the flour disappears!
- Use paper liners! – Paper liners really help your muffins not to stick and keep their shape when they’re stored.
- Use an ice cream scoop for evenly-sized muffins! – scooping out the batter with an ice cream scoop ensures all your muffins are the same size and prevents over-filling the muffin cups! An ice cream scoop is my FAVOURITE kitchen tool when it comes to making muffins, especially if you want a perfectly uniform batch of muffins with the perfect domed tops! Here’s a link to my favourite ice cream scoop for this job (affiliate link).
- Test with a toothpick! – Test the doneness in the same way you do when baking a cake. If a toothpick inserted into the middle of one of the muffins comes out clean, they’re done!
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I hope you love these Apple Carrot Ginger Muffins as much as we do! Let me know in the comments below, what other delicious muffin recipes would you like to see on thebusybaker.ca? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Here are all my favourites!
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Best Ever Banana Muffins
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Zucchini Blueberry Muffins
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Double Chocolate Zucchini Muffins
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Raspberry Lemonade Muffins
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Lemon Pistachio Muffins
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Cranberry Orange Muffins
Looking for more?EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Click here to learn more!Get my easy no-fail muffin baking e-cookbook!
Recipe Video
Watch the video below to see exactly how I make this healthy recipe. You can find more delicious recipe videos on my YouTube channel.
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Apple Carrot Ginger Muffins
Recipe: Equipment
Recipe: Ingredients
- 1 cup brown sugar
- 2 medium carrots, shredded about 1/2 cup
- 2 medium apples, cored and shredded about 1 cup
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons freshly grated ginger (optional) OR use 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
- Add the brown sugar, grated carrots, grated apples, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
- Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
- Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 17-18 minutes or until golden brown.
Recipe: Notes
Storage Instructions
Store in an airtight container for up to 5 days.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.No-Fail Tips
Make these muffins dairy free by substituting the buttermilk for 1 cup of dairy-free milk and 1 teaspoon of lemon juice or vinegar.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love carrot anything and this sounds like a winning combination! I am trying these this weekend for a brunch I am hosting! YUM!
Thanks! Enjoy! 🙂
Made these for breakfast and they taste so delicious! Really easy to make too
Thanks so much! I’m glad you like them!
My kids devoured these. Love that flavor combo!
Glad they love them! Thanks for the comment!😊
I’m pretty sure I will be making these for breakfast for tomorrow! What a great muffin recipe!
Enjoy! 😉
Absolutely love the flavor in these muffins! So delicious!
Thanks so much!
Loaded with flavor! I can’t wait to bake these next week.
Hope you enjoy them!
I’ve got to try these muffins for quick breakfasts for the kids!
You’ll love them!! 🙂
Chrissie how do you keep muffins from being sticky on top.
You can store them uncovered, or in a paper bag, although this will dry them out. Or you can enjoy them soon after baking 🙂
I tried Blueberry and Zucchini cup cakes and loaf too. They turned out really good. Used 11/2 spelt flour and 11/2 white flour. It was a little dense because of the spelt flour but still turned out really good. Can we freeze these muffins
I’m so happy you enjoyed the cupcakes and the loaf. Your substitutions sound great, I might even try them myself! For sure you can freeze them, but make sure you defrost them in the fridge overnight and keep them in an airtight container after. Happy baking!
Can I substitute some of the brown sugar with Splenda brown sugar or Truvia brown sugar? I would use 1/4 cup Splenda mix and 1/2 cup brown sugar to equal 1 cup measurement.
The rule of thumb for splenda and truvia brown sugar is to use 1/2 cup for every 1 cup of brown sugar the recipe calls for so I suggest you use 1/2 c brown sugar and 1/4 c splenda or truvia brown sugar. Hope this helps! Let us know how it turns out ☺️
How can I sub more healthy flour, sugar, and oil options?
Feel free to replace some of the sugar and oil with applesauce, if you’d like.
absolutely yummy ,taste delicious .looking forward for more.
Glad you loved them! 🙂
I absolutely loved the flavour of these muffins, and was really excited about them but mine were just SO wet and mushy, especially the bottoms. I know the temperature of my oven is correct as I have a thermometer, so that wasn’t the issue. I think it was the apples and carrots. The apples were really juicy, should I have squeezed out some of the liquid out of them? For both the carrots and apples, maybe they were on the larger side of medium, and it was too much. I don’t know, it seemed like a lot. I assume it was since I ended up with 24 muffins! What would be the more accurate equivalent of each in cups?
Hmmmm it sounds like your apples were probably too juicy. I’ll add the measurement to the recipe 🙂
I just made them and they smell
Wonderful but mine are quite wet and sticky and didn’t rise at all, actually sunk in. I baked for 18min at 350 but they where wet so I increased to 400 and went another 8 min. Still sticky but I was annoyed by then so just took them out. The only sub I did was replace the buttermilk with 1% milk and 2tlbs of ACV to =1c.
Most muffin recipes say 400-424, why so low for these ones?
I love the taste and smell so want to try again but don’t want to waste stuff.
Hope you can help.
The type of apples you use will make a difference to how much liquid you are introducing to the mixture. I suggest squeezing the grated apples to see how much juice they hold. I did that and removed a quarter cup of juice, and then I had no problem with excess moisture, as a few other posters have had issue with.
Excellently tasty, but looking forward to volume measures added to the recipe. I used 1 1/4 apple instead of 2, but batter was looking wet so threw in another 1/4 c flour. Ended up with 18 muffins, and cooking time had to add 7 minutes even with convection. Good taste though and extra muffins are never a problem. Will make these again. Maybe add walnuts…? and more ginger 🙂
Hello Cindy. Thank you for your comment. We’ve updated the recipe to include volume measurements for the apples and carrots. Enjoy ☺️
The flavor of these was great, but they were far too wet. I baked them for more than twice the recommended time, but they were still soggy in the middle. Perhaps the flour measurement is incorrect?
Did you measure your carrots and apples by cup? Fruits and veggies vary in size a lot, so it might be helpful to measure them more exactly. Also, if your apples are juicier, you could try squeezing out a little of the juice. Happy baking!
Hi, sounds delicious! Do you have a recommendation for substituting the brown sugar? Trying to avoid extra sugars with my toddler. Thank you 🙂
You can either use a banana, mashed or I suggest you check out my Healthy Toddler Muffins. Happy baking!
https://thebusybaker.ca/healthy-toddler-friendly-mini-muffins/
Too much oil in this recipe and too much mixture for just 12 muffins.
I’ve made these many times for my kids to take to school and i’ve never found them too oily. As for the amount of muffins, your muffin tray may be slightly smaller than the one I use therefore the recipe would make a few extra. Happy baking!
Will this work as a loaf instead of muffins?
Yes, but I can’t tell you exactly what the baking time would be as I’ve never tried that, but it sure does sound like a great idea! Happy baking!
I had to add an additional 1/2 cup of flour to get these to muffin dough consistency. Baked at 400 for 20 minutes. I live at about 5,400ft altitude.
Tastes wonderful! Thanks for the recipe!
Glad you enjoyed them!
Made these today and they turned out well! Thank you!
I’m so glad you enjoyed them!
I made this recipe twice , the first time I forgot the oil but it was still delicious as I sprinkled some oil on top! The second time it was perfect 180dg. 20 mins This is going to be a weekly treat. I. only used 1/2 the amount of sugar and 100gm. Oil. Thank You for the recipe.
You’re welcome Esther!! Thanks so much for your feedback!🙂
FYI This is definitely a 24 muffin recipe if you are using a standard muffin tin with 12 spots. Looking back at the authors pictures her tins only have 6 spots which is likely why she only marks it as a 12 muffin recipe.
Great catch, Brooklyn! We have corrected our error. This recipe makes indeed 24 standard muffins. Thank you for pointing that out to us and helping us improve. Happy baking ☺️
Yummy! These will be a great snack with my morning cup of coffee. Easy to mix and the smells are delicious! But there is no way this recipe only makes 12 regular-size muffins……..I got 34 out of one recipe.
Thank you for your comment. I use about 1/3 cup of batter per muffin which gives me 12-16 regular sized muffins. Perhaps your muffin tins are extra small? Hope this helps!
I’m confused, What is the tool?