Carrot Gingerbread Muffins Recipes

Steps:

• 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.

Steps:

• In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
• In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
• In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
• Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.

Steps:

• Preheat oven to 375°F.
• Boil juice over high heat until it becomes syrupy. Set aside and let cool.
• In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
• In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
• Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.