This is one of those recipes that I threw together on a whim, not knowing it would become an instant favorite in our house.
It’s kind of the big-man-on-campus of muffins, I think. Which I totally know is a weird way to describe a muffin (though a big man on campus is likely a stud muffin, so there is that).
Anyway! With whole-wheat flour, rolled oats, and lots of shredded carrots, they’re hearty, toothsome, and filling. We consider it a perfectly acceptable breakfast in and of itself, which is something you can’t really say about a lot of muffins.
Those oats, whole-wheat flour, and carrots make these muffins a nice, healthy option. And the applesauce that replaces a good portion of the oil just adds to that equation.
Here’s where I would say “winning!” – if that word wasn’t way past its 15 minutes of fame … not to mention utterly obnoxious.
Oh, and the spices. Mmmm, the spices. Cinnamon, nutmeg, ginger, and cloves. They’re like a hug in a cupcake wrapper.
I love them, my guy thinks they’re great, and our toddler devours hers all Tasmanian-devil style.
So yeah, it’s pretty much the ideal muffin recipe, I think – it’s got it all. Total stud muffins.
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup rolled oats + a couple extra tablespoons for topping
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup milk
- ¾ cup applesauce
- ¾ cup packed brown sugar
- ⅓ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups carrot, grated
- 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 flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
- Divide the mixture between the muffin cups. Cups should be filled just about to the top.
- Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
- Store in an airtight container at room temperature for 2 – 3 days, or freeze.