1 ½cups(213g)whole wheat flour or all-purpose flour (see note)
1teaspoonbaking soda
1teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
½teaspoonsalt
2tablespoons(28g)melted butter
½cup(163g)honey
1(50g)egg, lightly beaten
1teaspoonpure vanilla extract
1cup(245g)unsweetened applesauce
¾ to 1cup(90 to 100g)finely shredded carrots (1 large carrot, no need to peel)
Instructions
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
Mix until just combined with a few spots of flour remaining.
Add the carrots and mix until just until combined (don't over mix or the muffins will be dense).
Scoop the batter into the prepared muffin tin, filling the muffin cups about 2/3 full.
Bake for 18-20 minutes until the tops of the muffins spring back lightly to the touch.
Remove to a wire rack to cool completely. The muffins keep well covered at room temperature for 2 to 3 days and freeze well, also.
Notes
Flour:if using whole wheat flour, the muffins turn out best using a white wheat variety like hard white or soft white spring wheat, einkhorn, or kamut (vs a red wheat variety which is heavier and darker).