Back to school: Eating breakfast on the go

Carrot Cake Muffins
Makes 12 muffins

1 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
tsp ground ginger
tsp salt
cup butter
2 tbsp apple butter
cup honey
1 egg
1 tsp vanilla extract
1 cup apple sauce
cup shredded carrots

Preheat oven to 350F.
Whisk together flour, baking soda, cinnamon, ginger, and salt.
Mix butter, honey, eggs, vanilla, then slowly add the flour mixture until fairly thick.
Using a spatula, fold in the applesauce and carrots. Bake for approximately 22 minutes.

Nutrition facts (one muffin): 151 calories, 4.5 g fat, 26.6 g carbohydrates, 2.8 g protein, 145.5 mg sodium, 2.5 g fiber, 14 g sugar