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!
2cupsall-purpose flourcan sub 1 cup for whole wheat flour or all for white whole wheat flour
1cuprolled oats + a couple extra tablespoons for topping
1cupmilkcan substitute unsweetened almond milk
3/4cuppacked brown sugar
2-3medium carrotsfinely grated (about 2 cups)
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.
Use unsweetened almond milk or unsweetened soy milk.
Recipe revision notes:
I've updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.
If you don't have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.