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The Busy Baker

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Apple Carrot Ginger Muffins

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These Apple Carrot Ginger Muffins are the perfect healthier snack packed with fruit and veggies! stack of Apple Carrot Ginger Muffins Apple Carrot Ginger Muffins Pinterest

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  Apple Carrot Muffins in muffin tin with apples and ginger root 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! Stack of Apple Carrot Ginger Muffins 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!

Apple Carrot Ginger Muffins in Muffin tin

 Here are my tips for the perfect muffins every single time:

  1. Don’t overmix! – Over-mixing leads to tough muffins that don’t rise. Mix only until the flour disappears!
  2. Use paper liners! – Paper liners really help your muffins not to stick and keep their shape when they’re stored.
  3. 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).
  4. 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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one Apple Carrot Ginger Muffin

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  Stack of Apple Carrot Ginger Muffins 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!

 

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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

These Apple Carrot Ginger Muffins are the perfect healthier snack packed with fruit and veggies! And they're so easy to make in only one bowl! 
5 from 7 votes
Print Pin Rate
Course: Baking, Breakfast, Snack
Cuisine: American, Baking, Healthy
Keyword: Apple Carrot Ginger Muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffins
Calories: 274kcal
Author: Chrissie (thebusybaker.ca)

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
US Customary - Metric

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

Store in an airtight container for up to 5 days.
Make these muffins dairy free by substituting the buttermilk for 1 cup of dairy-free milk and 1 teaspoon of lemon juice or vinegar.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 221mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1807IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!

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Comments

  1. Allyson Zea says

    5 stars
    I love carrot anything and this sounds like a winning combination! I am trying these this weekend for a brunch I am hosting! YUM!

    Reply

    • 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 🙂

      Reply

  11. 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?

    Reply

    • Chrissie says

      Hmmmm it sounds like your apples were probably too juicy. I’ll add the measurement to the recipe 🙂

      Reply

      • 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.

        Reply

      • 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 🙂

        Reply

        • 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 ☺️

          Reply

  12. 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 🙂

    Reply

    • 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!

      Reply

    • 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!

      Reply

  15. Amanda says

    5 stars
    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!

    Reply

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