Apple, Carrot, and Ginger Breakfast Muffins

Ingredients 0/18

Directions

Gently heat your oven to 350°F (175°C) and prepare a 16-cup muffin tin by either 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 combined. Pour the wet ingredients into the dry and stir just until everything comes together. Then gently fold in the grated carrots, chopped apple, crystallized ginger, raisins, and walnuts. Spoon the batter evenly into the muffin cups, filling each one all the way to the top. Bake for about 18 to 22 minutes, or until the muffins bounce back when you press them lightly and a toothpick inserted in the center comes out clean. Let the muffins sit in the pan for a few minutes before moving them to a wire rack to cool completely.