christmas ginger & maple muffins

some yule-tide treasure

The big day is fast approaching and at the weekend I baked a batch of these beautiful ginger & maple muffins. The plan was to pop most of them in the freezer so we could whip them out on Christmas morn and warm them in the oven. However, as of this morn there is only one left!!

These ginger & maple muffins are extremely more-ish, and the fact that they are packed full of carrot and free-from refined sugar meant we didn’t feel too naughty scoffing the lot! So I shall have to bake another batch in the next week so we do have some for Christmas morn after stockings have been discovered and their contents unwrapped.

barely visible carrot

If you grate the carrots on the finest grade your grater has, the strands pretty much disappear in the cooking so children don’t need to know they are actually eating vegetables. You can see what they look like in the photo – specked with spice, but no obvious traces of carrot, unless you scrutinise them. These wonderful root veg add to the muffins sweetness, supplementing the lovely maple syrup.

We love ginger in our home, and for us it’s one of the key Christmas spices to enjoy – so you will see that we use quite a bit to add a little warmth to these ginger & maple muffins. If you are not keen on cloves you can replace them with mixed spice or miss them out altogether. Make them your own so your family will love them as much as we love our version of them!

ginger & maple muffins (with carrot but shhhhhh don’t tell!)

  • Yield:

    17 muffins
  • Cooking Method:

  • Prep Time:

    35 mins
  • Cook Time:

    17 mins
ginger & maple muffins (with carrot but shhhhhh don’t tell!)

These delicious ginger & maple muffins are wonderfully good for you - but not if you eat as many as we did the first time I made them! They are incredibly more-ish and if you don't tell your children there's carrots in them - they will never know as the carrot pretty much disappears when baked into the body of the cake. They will happily gobble down these free-from delicious & nutritious muffins. 


  • 1 Tbs ground flaxseed (a.k.a linseed)
  • 1 C m!lk alternative
  • 1 C gluten-free oats*
  • ¾ C maple syrup
  •  ½ C oil (sunflower or melted coconut)
  • 1 Tbs ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 1 Tbsp cider vinegar
  • 2 C grated carrots (use finest setting - this is about 3 carrots or 250g)
  • 1 C gluten-free self raising flour*
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder


  1. Preheat the oven to 180°C (fan) and line your muffin tins with cases. 

    finely grated carrots

  2. Into your mixing bowl add the flaxseed, m!lk alternative, oats, maple syrup, oil, spices, salt and vinegar. Give it a good stir.

  3. Now grate your carrots as fine as you can and add them to the mix followed by the flour, bicarb and baking powder. Give it all a stir so it's just combined then dollop out into the waiting cases and pop into the oven for 20 minutes to bake.

  4. When they come out of the oven leave them in their tins for 5 minutes before placing on a cooling rack.


*if you are ok with gluten this recipe also works with regular flour & oats



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