Preheat the oven to 350℉. Line a 12-cup muffin tin with parchment paper liners.
In a medium-sized bowl, whisk together the eggs, brown sugar, vanilla, oil, applesauce, and grated carrots. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Add to the wet ingredients and stir just until combined.
Divide the batter evenly between the 12 prepared muffin cups. Bake in the preheated oven for 15-18 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
Preferably unsweetened unflavored applesauce but in a pinch I think you could use any kind or even plain yogurt instead.
These muffins are delicious with ½ cup of chopped pecans or walnuts added. Or add raisins if you would like.
Store the baked, completely cooled muffins in an airtight container at room temperature or freeze sealed for up to 2 months. Thaw before serving.