I promised Bella I would make muffins for her to bring to school, and since I know she loves carrot cake I made a carrot care inspired muffin, which I would presume is a lot healthier. These muffins made my house smell so good and even reminded me of Christmas. Hard to have that feeling when it’s in the upper 80’sF outside.
- 1 cup rolled oats
- 1 1/2 cups white whole wheat spelt flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups plain milk
- 1/4 cup grated apple
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- Preheat the oven to 400 and grease your muffin pan.
- Process oats in blender until finely ground.
- In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, salt, and spice.
- In small bowl, whisk milk, grated apple, oil, and vanilla.
- Stir into dry ingredients until moistened.
- Fold in carrots.
- Spoon batter into prepared pan (cups will be very full).
- Bake 23 to 27 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove to cooking rack.
