Ginger-Infused Apple and Carrot Muffins

Ingredients

• cooking spray
• 1 ¼ cups whole wheat flour
• 1 cup rolled oats
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup pure maple syrup
• ½ cup Greek yogurt
• 2 eggs
• 1 ½ teaspoons vanilla extract
• 2 cups finely shredded carrots
• 1 cup shredded apple
• ½ cup finely chopped crystallized ginger
• ½ cup raisins
• ½ cup chopped walnuts

Directions

Warm your oven to 350°F (175°C). Prepare a 16-cup muffin tin by spraying it with cooking spray or lining it with paper liners. In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg. In another bowl, whisk the maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract until everything is well blended. Pour the wet ingredients into the dry and gently stir until just combined. Then fold in the shredded carrots, chopped apple, crystallized ginger, raisins, and walnuts. Scoop the batter evenly into the muffin cups, filling each all the way to the top. Pop them in the oven and bake for about 18 to 22 minutes, or until the tops spring back when you press them lightly and a toothpick comes out clean. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.