SPICED CARROT OATMEAL MUFFINS

Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
Allow to cool for about 10 minutes before removing from the muffin tin.
Serve plain or with butter (or vegan butter) if desired.
Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg