I cannot resist the spicy kick of ginger, especially when it comes in the form of a bread. I know it has something to do with the texture and that spicy, unexpected zing! One of my favorite recipes of all time is gingerbread. I could easily eat a whole pan of gingerbread by myself. Not. a. problem. And even though it does have some nutritional value via the molasses and spices, it’s high amount of sugar and white flour leave me feeling totally zonkered out. Instead of having energy to finish the tasks of the day, I become a baked-good space cadet!

So I set out to figure out how to get the same spicy and textural sensations without the total low-energy crash afterward. And I was pleasantly surprised with the result. If you make these, do not expect something sweet. In fact, they are more like a bread than a muffin. I took them over for some taste testing to a friends and both she and her husband really liked them. She whipped out some almond butter and suggested trying it with a liberal smearing–it was great! They are delicious naked, but the nice thing is you have the option to doll them up with a dab of jam, butter and honey, or any nut butter. The carrots and apple sauce make these super moist, a texture that could almost be called addicting.

These muffins are packed with good nutrients like wheat bran and molasses (both high in magnesium), beta-carotene, anti-oxidants, and vitamins. They are also great with breakfast or as a mid-day snack. Enjoy!

Spicy Carrot Ginger Muffins

3/4 c unsweetened apple sauce 1/2 c wheat bran 1 1/4 c whole-wheat or other whole-grain flour 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp ground cinnamon 1-2 tsp ground dried ginger (depending on your spice tolerance) 1 egg, beaten 1/2 c yogurt 1/2 c shredded carrots 4 tsp grated fresh ginger 3 Tbsp molasses 1/4 c pumpkin seeds *1/4 cup sweetener (honey, agave, sucanant…)

Preheat oven to 375°F. In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger. In a separate bowl, combine apple sauce, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds. Spoon batter into paper-lined or buttered muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

* As these are not sweet on their own, you might find that adding a little more sweetener will fit your tastes better. Taste the batter before you bake it and see, then add as you’d like. Cheers!