Step 1

1 Preheat the oven to 375 degrees

Step 2

2 Line two standard 12-cup muffin pans with paper liners

Step 3

3 Whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a mixing bowl

Step 4

4 Combine the eggs, buttermilk, applesauce, maple syrup and vanilla extract in another large bowl and whisk them together

Step 5

5 Use a flexible spatula to stir the flour mixture into the egg mixture and then gently fold in the grated carrots

Step 6

6 If you’re adding any mix-ins, fold them in now

Step 7

7 Divide the batter among the lined muffin cups

Step 8

8 (The batter will fill the cups

Step 9

9 )

Step 10

10 Bake for 18 to 22 minutes, until the muffins are dark brown, firm to the touch and incredibly fragrant, and until a toothpick inserted into a muffin comes out clean

Step 11

11 Let the muffins cool for at least 15 minutes before eating

Step 12

12 Serve warm or at room temperature