Carrot-zucchini-ginger muffins

Directions

1. Set your oven to 350°F. Lightly coat a muffin tin with non-stick cooking spray.
2. In a medium bowl, combine the white whole wheat flour, ground ginger, cinnamon, baking soda, baking powder, and salt. Mix well, then fold in the crystallized ginger.
3. Crack the eggs into a large bowl and whisk until they become pale and frothy. Pour in the olive oil, applesauce, sugar, and vanilla, continuing to whisk until the sugar is fully incorporated. Add the grated carrots, grated zucchini, and chopped walnuts, stirring them in evenly.
4. Pour the dry mixture into the wet mixture all at once. Stir with a wooden spoon just until no dry streaks remain, being careful not to overmix. Portion the batter into the 12 muffin cups; they will be quite full.
5. Bake for 20 to 23 minutes. The tops should feel firm and look lightly golden; a toothpick inserted in the center should come out clean. Let the muffins rest in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.