Carrot Ginger Orange Muffins

Plate full of carrot orange ginger muffins with one muffin sliced in half so you can see the inside. Fresh ginger, orange, and carrots to the side.

5 from 1 vote

These wholesome carrot ginger orange muffins are made with better-for-you ingredients for a nourishing snack. Turn it into dessert by adding 2 extra tablespoons of pure maple syrup to the batter and frosting them with cream cheese frosting!

Prep Time20

Cook Time22

Total Time42

Course: Breakfast

Cuisine: American

Keyword: carrot ginger orange muffins, gluten-free muffin recipes, healthy muffin recipes, healthy muffins, oatmeal, quick oats, rolled oats

Servings: Muffins

Calories: 188kcal

Author: Julia Mueller

Equipment

Ingredients

2 cups quick oats
2 tsp baking powder
2 tsp ground cinnamon
¾ tsp sea salt
2 large eggs
⅔ cup unsweetened applesauce or cottage cheese or Greek yogurt
⅓ cup pure maple syrup
4 Tbsp avocado oil
2 tsp pure vanilla extract
1 ½ Tbsp fresh ginger peeled and grated
1 ½ cups grated carrots
2 navel oranges zested

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners, or spray it with cooking spray.
Transfer the oats, baking powder, ground cinnamon, and sea salt to a high speed blender and blend for 60 seconds or until a flour forms.
Mix the eggs, applesauce, pure maple syrup, avocado oil, and vanilla extract in a large mixing bowl until the wet ingredients are well combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix well. Then, stir in the grated carrots, ginger, and orange zest until thoroughly mixed.
Pour the batter into the prepared muffin tray, filling the holes ⅔ of the way up. Bake on the center rack of the preheated oven for 20-24 minutes, or until the muffins test clean in the middle. Insert a digital thermometer into the center of one of the muffins. If it reads 190 degrees F or higher, the muffins are ready.
Allow the muffins to cool to room temperature before peeling off a paper liner to enjoy one. If you try peeling when the muffin is still warm, you’ll lose some muffin to the liner.

Nutrition