Whole Wheat Apple Ginger Muffins


Ok, so let’s start with our thoughts on ginger?? Love it, hate it, pretty indifferent to it??

This week I’ve completely rekindled my love of ginger root and I’m pretty darn happy about it! Since I’ve been home in the mornings this week, due to those surprise snow days off school, I’ve been able to take it realllll slow— enjoy my coffee, make a real breakfast, and drink lots of homemade ginger lemon tea. Quite a parallel from my typical mornings of scarfing my oatmeal and running out the door by 5:45 am!

Anyways, a few cups of ginger tea later, I was craving some baked goods— and since ginger was on the mind, there was only one direction to go— Ginger Muffins! Apple Ginger Muffins to be specific. And ohhmyygoodnessss are they delicious!



Ginger root is such a versatile flavor, but it is SO recognizable, which is one of the reasons I adore it so much. I’ve used it in salads, in dressings, in grain bowls, but never in something on the “sweeter” side. Believe me, it totally WORKS! Especially when paired with apples.

For these muffins, I added a heaping teaspoon of freshly grated ginger, two sweet fuji apples, and lots of natural applesauce for that full plant-based flavor in this recipe. These flavors totally popped and mingled in the most perfect way! I also used a whole wheat and oat flour base for these muffins, and lightly sweetened them with maple syrup — making them totally healthy, right?!? Healthy enough for breakfast, sweet enough for dessert— just how I like my muffins!

Pair them with some homemade ginger lemon tea and have a nice slowwww morning. I promise you won’t regret it one bit 😉



BUT if you’re not sold on ginger yet, let’s just have a quick chat about how HEALTHY it is! It’s great for boosting circulation, it’s an anti-inflammatory (great for joints), and it can even be used as a home remedy for colds and nausea. Studies have shown that it lowers blood pressure and blood sugar levels as well. AND new research is showing that ginger may protect again Alzheimer’s and prevent cancer. What?!?!

I don’t know about you, but I’m beyond sold.

Nutritional information from Authority Nutrition.



So I’m not sure that we can actually characterize ginger as a vegetable, but I think all those nutritional benefits we just talked about make it a close second! Therefore we can definitely include it in the 10 Day Eat More Veggies Challenge I’m participating in with Alexa from Fooduzzi and Rebecca from Nourished the Blog. I told you guys all about our challenge to experiment with all that beautiful winter produce over the next 10 days and ginger just happens to be one of those!

If you’re interested in seeing all of our winter veggie creations or want to participate in the fun, check out the #eatmoreveggiechallenge hashtag on Instagram for all the deets!! There are already SO many great ideas and veggies to choose from!

Well, that’s all from me today. Have a wonderful rest of your week everyone!


Whole Wheat Apple Ginger Muffins

Serves 10-12
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Breakfast


  • 1 1/3 cup white whole wheat flour
  • 3/4 cups oat flour (or grind up oats in high speed blender)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk of choice
  • 1 egg (or flax egg, if vegan)
  • 1/3 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon fresh ginger, minced
  • 1/4 cup peeled and diced apples, 1/2'' cubes
  • 1-2 apples, peeled and sliced into thin strips (for topping)


Step 1
Preheat oven to 375 degrees. Spray muffin tin with nonstick cooking spray or line with muffin liners.
Step 2
In a large bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, maple syrup, coconut oil, egg, ginger, and milk. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
Step 3
Fold in the diced apples, then use a cookie scoop to pour batter into muffin tins, about 3/4 of the way full. Top each muffin with 3 thinly sliced apples, then pop into the oven to bake. I used a large muffin tin and it was 6 large muffins and took about 18-20 minutes to bake. You can also use a traditional muffin tin and it will make 10-12 muffins, and take 15-18 minutes to bake.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I love love love ginger! I especially love it in sweet things and these apple muffins are so cute with their little slices on top 🙂 Enjoying the fact that they are healthy too!

  2. Ohh, I LOVE ginger! Have you ever had candied ginger? Sometimes I find it too sweet, but a few pieces can really hit the spot for a ginger craving 🙂 Also, why do you have to be out the door by 5:45am??? So early :O These muffins are amazing, definitely going on the “to bake” list!

    • NO!! I totally need to try it though! Adding it to my list 🙂 Yeahhh my school starts super early (kids get there at 7 am) so I get to work by 6 am to prep for the day 🙁

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