Carrot Muffins

 If you are like me and are looking for something quick and easy for breakfast because you are still half asleep then this is perfect! Not only is it perfect because you can just peel off the paper cup and put it in your mouth but they are healthy. My normal quick and easy breakfast is a bowl of cereal. These muffins are a lot more hearty. They are filling and tasty, and really easy to put together. So make a batch yourself and thank me later!

Ingredients

• 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

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
2. In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
3. In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
5. Divide the mixture between the muffin cups. Cups should be filled just about to the top.
6. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
7. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
8. Store in an airtight container at room temperature for 2 – 3 days, or freeze.