Carrot Apple Ginger Muffins - Casey Giltner


1 ½ cups whole wheat pastry flour

½ tablespoon baking powder

¼ teaspoon salt

4 tablespoons butter

½ cup of maple syrup

¾ cup coconut milk (or regular milk)

2 teaspoons vanilla

¼ cup grated carrot

½ cup grated apple

½ tablespoon fresh grated ginger

¼ to ½ cup chopped hazelnuts (optional)



Preheat oven to 375 degrees F. Grease, or line muffin tin with cupcake liners.

Whisk together flour, baking powder and salt. Set aside

In small saucepan, melt butter over low heat. Add maple syrup to pan and stir. Transfer butter/syrup mixture to small bowl.  Mix in milk, carrot, apple, and ginger.

In flour bowl, create a small well in center with spatula. Pour wet ingredients over dry ingredients and stir just until uniform mixture forms. Don’t over mix.  Batter should be thick enough to stick to spoon as it’s lifted out of the bowl, but not so thick that it stays suspended on spoon. It should plop back into bowl. If too thick, add a little water to thin.

Fill each cupcake liner ¾ full (no more!), and sprinkle each with hazelnuts. Bake for 20-25 minutes; until toothpick inserted into center of muffin comes out cleans.

Preparation time: approximately 35 minutes

Makes 12 muffins