Cinnamon Ginger Carrot Muffins

These Cinnamon Ginger Carrot Muffins are the healthy and delicious muffin you’re looking for! These muffins have the comfort of carrot cake, but made with healthier ingredients and delicious spices!

Muffins are the perfect quick to grab snack or breakfast food. They’re easy to make ahead of time, and can be frozen too. These Cinnamon Ginger Carrot Muffins probably won’t last long! If you love carrot cake, check out this tasty Gluten Free Carrot Cake!

Ingredients used in these Cinnamon Ginger Carrot Muffins

• Flour – I used one cup of whole wheat flour and one cup of all purpose flour in these muffins.
• Sugar – Coconut sugar was used to sweeten these, but you can use brown sugar as well.
• Cinnamon – I used 3 teaspoons of cinnamon to add a good amount of spice to these muffins.
• Ginger – Use ground ginger to add another level of flavour. Leave out if you don’t like ginger.
• Carrots – Shred the carrot finely. You’ll need 2.5 cups of shredded carrots.
• Eggs – I used three large eggs in this recipe.
• Olive oil – This adds moisture to the muffins. Avocado or melted coconut oil works as well.
• Vanilla – Use two teaspoons of pure vanilla extract here.
• Baking soda – You need 1.5 teaspoons of baking soda for these muffins.
• Salt – I used sea salt here.

How to make these Carrot Muffins

• Preheat the oven to 375° and line a muffin tin with paper cups or spritz with oil.
• In a large bowl, beat together the sugar and oil. Add in the eggs and vanilla. Mix until well combined.
• In a separate bowl, mix together all of the dry ingredients. This includes the flour, baking soda, salt, cinnamon, and ginger.
• Mix the wet ingredients in with the dry until just combined. Add in the carrots and mix evenly.
• Scoop the muffin batter into the muffin tin. I love using a large muffin scoop like this one to evenly scoop my batter!
• Bake for 15-18 minutes.
• Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely.