Apple, Carrot, and Ginger Muffins

Ingredients

• cooking spray
• 1.25 cups whole wheat flour
• 1 cup rolled oats
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 0.5 cups pure maple syrup
• 0.5 cups Greek yogurt
• 0.33 cups unsweetened applesauce
• 2 eggs
• 1.5 teaspoons vanilla extract
• 2 cups finely shredded carrots
• 1 cup shredded apple
• 0.5 cups finely chopped crystallized ginger
• 0.5 cups raisins
• 0.5 cups chopped walnuts

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.

2. 2

   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.

3. 3

   Divide batter evenly between 16 prepared muffin cups, filling each to the top.

4. 4

   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.