No, you’re not having deja vu. I did just recently post a recipe for carrot cake cupcakes, that look nearly identical to these. As much as I love to bake, and equally as much love to eat what I bake, treats like those are not eaten on a regular basis. I bought a pair of skinny jeans last fall and have the best intentions of fitting into them next fall as well. SO. I wanted to come up with something that I knew the kids would love to eat, and best of all, I would feel good about giving them. I love the flavor of the cupcakes I made, but the cream cheese frosting is a skinny jean lovers worst nightmare. I definitely needed to come up with a healthier, non cupcake knock off. After an hour in the kitchen, these were born. A one bowl, one spoon wonder. Carrot and Oat Muffins. The kids ate 2 each as soon as they cooled. And while trying to photograph them they were trying to snatch more off the plate. Needless to say, we kept these at home and ate them the whole week-long. Brody and Owen loved them in the morning warmed up, sliced down the middle with a dab of butter (earth balance). I would agree right along with them.
INGREDIENTS:
- 3 cup unbleached all-purpose flour
- 1 1/2 cup old-fashioned oats (not the quick kind)
- 1 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of ground nutmeg
- 2 tsp cinnamon
- 8 oz plain applesauce
- 1/2 cup vegetable oil
- 1 cup milk (whole, 2%, soy..)
- 2 tsp maple syrup
- 1 1/2 – 2 cup finely grated organic carrots
DIRECTIONS:
Pre heat the oven to 350* Line 2 muffin tins with cupcake liners (24 total)
In a large bowl, whisk together the dry ingredients (flour,oats,sugar,baking soda and powder, nutmeg and cinnamon).
Add the applesauce, vegetable oil, choice of milk, and maple syrup. Stir all ingredients together until completely incorporated. Gently fold in the grated carrots until they are mixed evenly throughout the batter.
Scoop your batter into your lined muffin tin, about 3/4 full. Bake at 350* for 17-23 minutes. Insert a toothpick into the muffins, to test if they’re done. The toothpick should have little to no crumbs attached. Let cool on a wire rack, and store in an airtight container to enjoy all week-long!
