Here is a recipe for carrot ginger bran muffins that I found. It would be a good muffin for kids in the morning

Carrot & Ginger Bran Muffins

1/4 can 3 oz frozen unsweetened apple juice concentrate
1/2 C wheat bran
1 1/4 C whole-wheat or other whole-grain flour
1 tsp baking soda
1 1 1/2 baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1 C yogurt such as Dannon Activia
1/2 C shredded carrots
1 tsp grated fresh ginger
3 tbsp molasses
1/4 C pumpkin seeds

1.Preheat oven to 375 degrees F.
2.Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3.In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4.In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5.Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Nutritional Facts per serving
Calories 108.6 CAL
Fat 2.6 G
Saturated fat 0.5 G
Cholesterol 18.3 MG
Sodium 177.1 MG
Carbohydrates 19.8 G
Total sugars 8.3 G
Dietary fiber 2.6 G
Protein 4.1 G