Who doesn’t love muffins? Muffins have become a favorite breakfast item, snack, and coffee pal across America. There are endless possibilities of ingredients that can be used. They can be incredibly different, from bran muffins to double chocolate chip!
I had just started to get into baking when I knew I wanted to make muffins from scratch. I have always been more of a cook than a baker. One morning, I really wanted a muffin and decided to make them from scratch! I looked up a few recipes and found a basic one that I tweaked to fit my tastes.
Once I got started, it was easy to come up with ideas of new ingredients to use. This Carrot Ginger muffin recipe has become a favorite of many who have tried my muffins. It is sweet and savory, moist and tasty. Try making them in a mini muffin tin to share with friends! It makes a perfect potluck or brunch item to share!
Carrot Ginger Muffins
Course: Breakfast, Baking, SnackDifficulty: Easy20
minutes20
minutesIngredients
2 cups flour
¾ cup brown sugar
¼ cup coconut sugar
3 tsp baking powder
½ tsp salt
1 cup almond milk
¼ cup liquid coconut oil
1 large egg
1 cup chopped carrots
½ cup chopped fresh ginger root
Directions
- Preheat oven to 400 degrees F
- Prepare chopped carrots and ginger
- Combine all dry ingredients in a large bowl
- Whisk together all wet ingredients together in a separate bowl (milk, oil, and egg)
- Add wet ingredients to the dry ingredients and mix together
- Add in carrots and ginger and mix well
- Grease muffin tin(s) and fill ¾ way full with batter
- Bake for 15 minutes for mini muffins, 20 minutes for larger muffins