Packed with flavor (and veggies!), these muffins are a huge hit around my house. They use one of my favorite “secret” ingredients: candied ginger. I love the spicy, sweet chew to candied ginger. I like to put it in apple pie, muffins, cookies, you name it. I also like to eat it straight! I usually buy it in bulk from Whole Foods and dice it myself. Which, for the record, is a pain in the you know what. It sticks to the knife and takes forever to get it into a small dice.
Never again though!
I recently mail ordered some already diced candied ginger from King Arthur Flour and it is awesome. Already cut up, the perfect amount of sweetness and it comes in airtight plastic container so it’s easy to store for future use.
I know ginger isn’t for everyone but I happen to love it. And I’m happy to say my kids do too. I think it’s important to introduce them at a young age to as many bold flavors as possible. Not only does it help to develop their palates but it helps it to expand what they’ll eat! These muffins are a perfect example of that. Shredded carrots, zucchini, apples, lots of dried spices and candied ginger. That’s a lot of flavor for one muffin. Nutritious and delicious~~A win in my book every time!
I like to make a batch of these muffins and freeze them. Perfect for breakfast, lunch boxes or throwing in the diaper bag for an on the go snack.
Whole wheat flour, shredded carrots and zucchini, these healthier muffins get some zip from candied ginger. Adjusted for high altitude!
- 1 cup whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground all-spice
- pinch of ground cloves
- 1/4 teaspoon table salt
- 1 whole egg
- 1 egg white
- 1/4 cup melted coconut oil
- 1/3 cup granulated sugar
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 cup grated granny smith apple
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1 heaping tablespoon candied ginger
- 1/4 cup pecans (optional)
- Preheat oven to 350F degrees.
- In a medium bowl, combine flour, baking soda, cinnamon, all-spice, cloves, and salt; set aside.
- In a large bowl, beat whole egg and egg white with vegetable oil and sugar.
- Add orange juice and vanilla.
- Stir in dry ingredients and mix just until moistened.
- Fold in grated carrots, zucchini, apple, candied ginger and pecans if using.
- Divide batter into 12 cups of a standard muffin tin that has been lined with muffin liners.
- Bake at 350 degrees for 20 minutes or until done.
You can also bake these in mini muffin pans or small loaf pans.