Sweet muffins with delicious carrots and warming crystallized ginger nuggets make a great start to the day or snack.
Preheat oven to 350 deg. F. and oil a 12-cup muffin tin.
Whisk 3 TB ground flaxseed with 1/2 cup maple syrup, 1 cup applesauce, 1/3 cup safflower oil, 1 TB vanilla extract, 1 TB apple cider vinegar, and 1 cup brown sugar.
Stir in 3 cups freshly grated carrots (about 6-8 large carrots)and 1/2 cup diced crystallized ginger to the wet ingredients.
Sift together 3 cups whole wheat flour (or 3 cups whole grain gluten free flour blend with 3/4 tsp. xanthan gum), 1+1/2 tsp. ground cinnamon, 1 tsp. baking soda, 3/4 tsp. ground nutmeg,3/4 tsp. salt, and 1/2 tsp. ground cardamom. Stir dry ingredients into wet until well combined.
Divide the batter evenly between the muffin cups.Bake 28-30 minutes. Allow to cool 10 minutes before serving. Enjoy!