My son is really difficult when it comes to muffins or cupcakes, but these Carrot Muffins are his favourite. He eats them for breakfast, snack and dessert. I guess that’s why I made them yesterday and we have none left! It doesn’t matter, there’s so easy to make, we’ll just make more next weekend!
2 cups of all purpose flour
1 cup of rolled oats
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 teaspoon of cinnamon
1//2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
3/4 cup of brown sugar
1 cup of unsweetened apple sauce
2 cups of grated carrots
2 eggs beaten
1/2 cup of milk
1 teaspoon of vanilla extract
2 tablespoon of vegetable or canola oil
Preheat the oven to 350 degrees F
Spray muffin tins with non stick cooking spray or line with muffin paper liners.
In a large bowl, stir together flour, rolled oats, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg and ginger.
In a medium bowl, mix together eggs, apple sauce, milk, vanilla extract, oil and carrots.
Poor the liquid mixture in the flour mixture, and mix until blended. Do not over mix.
Separate the muffin batter into 12 muffin tins.
Cook for 15 minutes or until a toothpick inserted in the middle comes out clean.
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