Step 1

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3

Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.

Step 4

Stir ingredients together until just combined and there are still some spots of flour remaining.

Step 5

Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).

Step 6

Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.

Step 7

Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.