whole-wheat carrot applesauce muffins

serves:  12 oversized muffins

ingredients:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. butter (1 stick), softened (not melted)
1/2 c. honey
1 egg
1 tsp. pure vanilla extract
1 c. unsweetened applesauce
3/4 c. carrot shreds (i used a cheese grater)

instructions:
1.  preheat your oven to 350 degrees.  line a muffin pan with paper, foil, or silicone liners, and set aside.
2.  in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3.  in a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed.  turn the speed down and slowly add in the flour mixture until well combined.  the batter will be fairly thick at this point.
4.  using a spatula, carefully fold in the applesauce and carrots.  divide the batter evenly among the muffin cups.  bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.
5.  enjoy!

*original recipe from www.100daysofrealfood.com