Orange-Ginger Whole Wheat Muffins


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)


  1. Preheat oven to 350F degrees.
  2. In a medium bowl, combine flour, baking soda, cinnamon, all-spice, cloves, and salt; set aside.
  3. In a large bowl, beat whole egg and egg white with vegetable oil and sugar.
  4. Add orange juice and vanilla.
  5. Stir in dry ingredients and mix just until moistened.
  6. Fold in grated carrots, zucchini, apple, candied ginger and pecans if using.
  7. Divide batter into 12 cups of a standard muffin tin that has been lined with muffin liners.
  8. Bake at 350 degrees for 20 minutes or until done.


You can also bake these in mini muffin pans or small loaf pans.