Carrot-Ginger Bran Muffins

These Spring-inspired muffins are perfect for a light breakfast or a healthy between-meal snack. They’re loaded with fiber, contain very little fat (they’re moistened with applesauce rather than butter or oil), and provide little pieces of crystalized ginger in every bite! (Crystalized ginger can be found in most grocery stores, usually with the dried fruit.) 

Carrot-Ginger Bran Muffins

• 1 ½ cups all-purpose flour
• 1 cup wheat germ
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. Kosher sal
• 1 tsp. cinnamon
• ½ cup brown sugar
• ¾ cup unsweetened applesauce
• 2 eggs
• ½ cup shredded carrots, from about 2 carrots
• 3 Tbsp. crystalized ginger, minced, divided

Makes 12 Preheat oven to 375°F. Lightly mist a 12-count muffin tin with cooking spray.

In a medium bowl, whisk together flour, wheat germ, baking soda and powder, salt, and cinnamon. Set aside.

In a large bowl, combine sugar, eggs, and applesauce and blend until creamy. Mix in carrots, 2 Tbsp. crystalized ginger, and flour mixture, stir until combined.

Divide batter evenly among muffin cups and sprinkle remaining ginger over top. Bake for 20-25 minutes or until set.