Carrot-Ginger Bran Muffins

Make the muffins: Preheat oven to 375 degrees F. Place 8 paper liners in the cups of a muffin pan and set aside. Combine the flour, bran, sugar, baking powder, baking soda, salt, ground ginger, and cinnamon in a medium bowl and set aside.

Whisk together the vegetable oil, applesauce, and egg in a large bowl. Add the carrots, crystallized ginger, and fresh ginger and stir to combine.

Add the dry ingredients to the egg mixture and stir until just combined. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when lightly touched -- 20 to 25 minutes. Cool on a wire rack.