Carrot Ginger Muffins

These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!

These carrot muffins are very gingery, with both fresh and ground ginger in the batter. There's also more than a hint of cinnamon to amp up the spiciness.

The flour is 100 percent whole wheat. The batter for these muffins does not include eggs. While I used buttermilk, you can substitute soy milk to make them vegan. They are different from my Bouchon Bakery Style Carrot Muffins, which are more "carrot-y."

P.S. If you like ginger, be sure to try these candied ginger and oatmeal muffins. They also are whole grain with lots of ginger.

These muffins stayed moist for several days in an air tight container. They are a great portable breakfast or mid afternoon snack. If you think they are a little plain looking, you can always dust the tops with some powdered sugar.

How to shred the carrots for these muffins:

I usually use one of two methods. First, the easiest method is to use a food processor with the grater disk (affiliate link). Within just a few seconds, the food processor will make fast work of shredding carrots. 

The second method is to use a julienne peeler to shred the carrots. It takes longer, but if you need to shred just a few carrots, it will save you from having to wash the food processor. 

This recipe calls for shredding about three carrots, so I used the julienne peeler, but halfway through I was kind of regretting not dragging out the food processor. It really depends on how patient you are! 

How to grate ginger:

I always find grating ginger very frustrating. I end up with a lot of liquid and not a lot of the actual ginger. I recently discovered that by freezing the ginger in advance and then grating it with a microplane grater makes it so much easier.

If you decide to use ginger paste instead, I won't judge.

How to make these carrot ginger muffins:

To make these carrot ginger muffins, you will use the "muffin method.

What is the muffin method? Essentially, you combine the wet ingredients, along with the sugar, in one bowl, the dry ingredients, in another bowl, and then pour the wet ingredients into the dry ingredients and mix until just combined.

For these muffins, you also add the carrots, raisins, and nuts into the final batter.

Welcome to another month of Muffin Monday!

I'm excited to check out everyone's muffin recipes this month:

• Garlic Bread Muffins from A Day in the Life on the Farm
• Mini Pumpkin Chocolate Chip Muffins from Making Miracles
• Sausage Honey Cornbread Muffins from Food Lust People Love
• Stout Gingerbread Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Ginger Carrot Muffins

These ginger carrot muffins have all of the goodness of carrot cake without the guilt.

Carrot Ginger Muffins

Yield: 12 muffins

Author: Karen Kerr

These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!

ingredients:

• 1/2 cup (60 grams) pecans, roughly chopped
• 1 cup buttermilk or soy milk
• 3/4 cup (165 grams) packed light brown sugar
• 7 tablespoons vegetable oil
• 1 tablespoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 2 cups (290 grams) whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups (190 grams) peeled and shredded carrots (about 3 carrots)
• 1/2 cup (80 grams) golden raisins

instructions:

How to cook Carrot Ginger Muffins

1. Heat the oven to 350 degrees F. 
2. Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil. 
3. Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool. 
4. In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract. 
5. In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt. 
6. Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined. 
7. Fold in the carrots, raisins, and pecans. 
8. Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. 
9. Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack. 
10. Store the muffins in an airtight container. 

Calories
256.57

Fat (grams)
12.13

Sat. Fat (grams)
1.11

Carbs (grams)
34.99

Fiber (grams)
3.48

Net carbs
31.51

Sugar (grams)
17.45

Protein (grams)
4.71

Sodium (milligrams)
245.56

Cholesterol (grams)
0.82

https://www.karenskitchenstories.com/2019/11/carrot-ginger-muffins.html

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Created using The Recipes Generator

Recipe adapted from Pastry Love, a new book by Joanne Chang (affiliate link)