👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease each cup.
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2
In a large mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
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3
Add the eggs, unsweetened applesauce, vegetable oil, vanilla extract, and milk to the dry mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
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4
Fold in the finely grated carrots until they are evenly distributed throughout the batter. Again, avoid overmixing.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each cup about two-thirds full.
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6
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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7
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
For optional add-ins, fold in ½ cup of chopped nuts (walnuts, pecans) or raisins with the carrots. To store, keep in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
4g
Total Fat
9g
Saturated Fat
1g
Carbs
29g
Fiber
2g
Sugar
15g
Sodium
160mg
Cholesterol
30mg
