1/2 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup olive oil or melted coconut oil
1/3 cup unsweetened almond milk or skim milk
1/3 cup pure maple syrup, honey or sugar-free syrup
1 teaspoon pure vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/3 cup chopped walnuts or pecans (optional)


1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2.In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
3.In a separate bowl, whisk the eggs, applesauce, oil, almond milk, maple syrup (or honey), and vanilla extract until well combined.
4.Add the wet ingredients to the dry ingredients and stir until just combined; do not over-mix.
5.Gently fold in the grated carrots and chopped nuts, if using.
6.Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
7.Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
9.Once the muffins are completely cooled, spread a dollop of cream cheese frosting on each muffin or pipe it using a piping bag.
10.Optional: garnish with a sprinkle of ground cinnamon or grated carrot tossed with a little bit of sugar and cinnamon.

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