Go Back
–+ servings
cinnamon ginger carrot muffin

Cinnamon Ginger Carrot Muffin

Tastes of Thyme
4.41 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 cup coconut sugar or brown sugar
  • 3 tsp cinnamon
  • 1 tsp ginger
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 2.5 cups grated carrots
  • 3 large eggs
  • 2/3 cup olive oil
  • 2 tsp vanilla

Instructions
 

  • Preheat the oven to 375° and line a muffin tin with paper cups or spritz with oil.
  • In a large bowl, whisk together the oil and sugar. Add in the vanilla, and the one eggs at a time.
  • In a separate bowl, mix all the dry ingredients together. The flours, cinnamon, ginger, salt and baking soda.
  • Mix the wet and dry ingredients until just combined. Add in the grated carrots and mix until the batter is just combined.
  • Scoop out the batter evenly in the muffin tin. Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, and then transfer to a wire cooling rack.

Notes

Add a sprinkle of sugar on top of the muffins right before baking to get a sweet and crispy muffin top!
Keyword carrot, cinnamon, ginger, muffin
Tried this recipe?Let us know how it was!