Carrot Ginger Muffins with Walnuts and Flax

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. 2. In a large bowl, combine the whole wheat flour, ground flaxseed, baking powder, baking soda, and salt. 3. In another bowl, mix together the grated carrots, chopped walnuts, honey, olive oil, eggs, and grated ginger. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. 5. Divide the batter evenly among the muffin cups. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.