Ingredients
16
16 servings
- •cooking spray
- •1 ¼ cups whole wheat flour
- •1 cup rolled oats
- •1 ½ teaspoons baking powder
- •1 ½ teaspoons baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon salt
- •¼ teaspoon ground nutmeg
- •½ cup pure maple syrup
- •½ cup Greek yogurt
- •⅓ cup unsweetened applesauce
- •2 eggs
- •1 ½ teaspoons vanilla extract
- •2 cups finely shredded carrots
- •1 cup shredded apple
- •½ cup finely chopped crystallized ginger
- •½ cup raisins
- •½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 16 servings
- Calories: 156
- Carbohydrate: 27g
- Fat: 4g
- Fiber: 3g
- Protein: 4g
- Sugar: 12g
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