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 MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
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.
Apple Carrot Ginger Muffins
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
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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 for about 17-18 minutes or until golden brown.
Allyson Zea says
I love carrot anything and this sounds like a winning combination! I am trying these this weekend for a brunch I am hosting! YUM!
Chrissie says
Thanks! Enjoy! 🙂
Vik says
Made these for breakfast and they taste so delicious! Really easy to make too
Chrissie says
Thanks so much! I’m glad you like them!
Allison says
My kids devoured these. Love that flavor combo!
The Busy Baker says
Glad they love them! Thanks for the comment!😊
Lora says
I’m pretty sure I will be making these for breakfast for tomorrow! What a great muffin recipe!
Chrissie says
Enjoy! 😉
Taylor says
Absolutely love the flavor in these muffins! So delicious!
Chrissie says
Thanks so much!
Jackie says
Loaded with flavor! I can’t wait to bake these next week.
Chrissie says
Hope you enjoy them!
Angie says
I’ve got to try these muffins for quick breakfasts for the kids!
Chrissie says
You’ll love them!! 🙂
rosemary says
Chrissie how do you keep muffins from being sticky on top.
Chrissie says
You can store them uncovered, or in a paper bag, although this will dry them out. Or you can enjoy them soon after baking 🙂
Shabnam Dhalla says
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
The Busy Baker says
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!
Merrily says
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.
Ana (The Busy Baker Team) says
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 ☺️
Holly B. says
How can I sub more healthy flour, sugar, and oil options?
Chrissie says
Feel free to replace some of the sugar and oil with applesauce, if you’d like.
wendy changuri says
absolutely yummy ,taste delicious .looking forward for more.
Chrissie says
Glad you loved them! 🙂
Emily says
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?
Chrissie says
Hmmmm it sounds like your apples were probably too juicy. I’ll add the measurement to the recipe 🙂
Deborah says
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.
Cindy W says
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 🙂
The Busy Baker says
Hello Cindy. Thank you for your comment. We’ve updated the recipe to include volume measurements for the apples and carrots. Enjoy ☺️
Guinevere says
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?
The Busy Baker says
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!
gauri says
Hi, sounds delicious! Do you have a recommendation for substituting the brown sugar? Trying to avoid extra sugars with my toddler. Thank you 🙂
The Busy Baker says
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/
Milopita says
Too much oil in this recipe and too much mixture for just 12 muffins.
The Busy Baker says
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!
Amy says
Will this work as a loaf instead of muffins?
The Busy Baker says
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!
Amanda says
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!
Chrissie says
Glad you enjoyed them!
Cathy says
Made these today and they turned out well! Thank you!
The Busy Baker says
I’m so glad you enjoyed them!
Esther says
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.
The Busy Baker says
You’re welcome Esther!! Thanks so much for your feedback!🙂
Brooklyn says
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.
The Busy Baker Team says
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 ☺️
Amy says
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.
The Busy Baker Team says
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!