Instructions

• Preheat the oven to 350 degrees F. Lightly spray oil on two regular-size 12-cup muffin tins or two large 6-cup muffin tins.
• In a large bowl whisk together the flour, ground flax, baking soda, cinnamon, nutmeg, ginger and salt.
• Make a small well in the center of the dry ingredients and add the honey, eggs, vanilla and applesauce.
• Stir the ingredients together until just combined and there are still some spots of flour remaining.
• Fold in the shredded carrots and cranberries just until combined (don't over mix or the muffins will be dense).
• Distribute the batter evenly among the muffin tin cups and sprinkle some oats on top.
• Bake for 20-24 min for large muffins (mine came out perfect at about 23 min) or 18-20 min. for regular-size muffins, until a toothpick inserted in the center of a muffin comes out clean.
• Remove to a wire rack to cool completely, Enjoy right away or make extra to freeze for a quick snack!