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!
Servings 24 muffins
Calories 98kcal
Equipment
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 (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.
Video
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.Nutrition
Serving: 1serving | Calories: 98kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 119mg | Potassium: 112mg | Fiber: 1g | Sugar: 11g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg