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Carrot Ginger Muffins

Delicious and moist carrot ginger muffins, perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 220 kcal

Ingredients 

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.75 cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 0.5 cup chopped walnuts optional

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt.
  3. In another bowl, beat the eggs, then add the vegetable oil, granulated sugar, and vanilla extract. Mix well.
  4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated carrots and chopped walnuts, if using.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3000IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

Keywords

Carrot, Ginger, Muffins
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