Apple

Carrot, Ginger & AppleĀ Muffins

March 18, 2014
2 Ratings
Author Notes

These muffins are a great option for those who need a breakfast on the go, or for a slow paced morning. The Spelt flour in this recipe adds a nice earthiness to their flavor, while the addition of greek yogurt adds a pleasant tang. Freshly grated carrots, diced green apples, and fresh ginger, are folded into the batter, creating another layer of flavor. What is great about these muffins is that you can play around with the ingredients, add some nuts for crunch, or some fresh berries perhaps. —The-Broken-Bread

  • Serves 12
Ingredients
  • 1 1/2 cups Spelt Flour
  • 1/2 cup All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Cinnamon
  • 2 Eggs
  • 1 tablespoon Finely Minced Ginger
  • 1/2 cup Grapeseed Oil
  • 1/2 cup Maple Syrup + 1 1/2 Tablespoon
  • 1 cup Greek Yogurt
  • 1 cup Shredded Carrots
  • 1 cup Diced Granny Smith Apple
  • 2-3 tablespoons Demerara Sugar ~ Optional
In This Recipe
Directions
  1. Pre-heat oven to 350F, and set rack to the center of the over.
  2. Whisk together all dry ingredients in a medium bowl and set aside.
  3. In another bowl, combine oil, eggs, vanilla, ginger, and greek yogurt and mix until smooth, then add in the diced apples and shredded carrots. Be sure to squeeze out excess water from carrots if needed.
  4. Pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Be sure to not over mix the batter. Then, divide batter evenly amongst 12 cupcake liners.
  5. If desired, sprinkle each cupcake with a small amount of demerara sugar.
  6. Leave in tray for a few minutes, and then transfer to a cooling rack.

See what other Food52ers are saying.

  • Paula Rudnik
    Paula Rudnik
  • The-Broken-Bread
    The-Broken-Bread
  • Therese
    Therese
  • mykal001
    mykal001
Kristan Raines is the voice behind The-Broken-Bread, a food blog devoted to cooking seasonally and gathering with loved ones. Her aim is to only use fruits and vegetables at the peak of their season in order to make unique yet traditional recipes. You can visit her site at The-Broken-Bread.com

5 Reviews

Paula R. March 23, 2020
Doesn't say how long to bake these for. Doesn't say when to add Maple syrup (so I totally missed it when mixing the wet ingredients). Doesn't say how much vanilla. I can't believe I used this recipe.
 
Therese May 6, 2017
Bake... not Back.... :-)
 
Therese May 6, 2017
How long do I back these for? They are in the oven and there is no mention of how long to back them in the recipe. Also - I had to guess on how much vanilla- it's only mentioned in recipe - not in ingredient list.
 
mykal001 March 19, 2014
Where is the yogurt in the ingredient list?
 
Author Comment
The-Broken-Bread March 19, 2014
Wow, cannot believe I missed that. Just fixed the recipe. Thanks for mentioning this!