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!
Best Ever Banana Muffins
Zucchini Blueberry Muffins
Double Chocolate Zucchini Muffins
Raspberry Lemonade Muffins
Lemon Pistachio Muffins
Cranberry Orange Muffins
Apple Carrot Ginger Muffins
Ingredients
- 1 cup brown sugar
- 2 medium carrots, shredded
- 2 medium apples, cored and shredded
- 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.
Notes
Nutrition
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 🙂
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.