Take a break from pumpkin spiced everything and try these muffins that are filled with oats, wheat and of course, carrots and apples! Perfect for apple season!
Topping:
3 tbsps oats
1 tbsp melted butter
1 tsp brown sugar
1/2 tsp cinnamon
Muffin:
1 cup oats
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 cup molasses
1/3 cup vegetable or avocado oil
3 eggs
1 tsp vanilla
1/3 cup brown sugar
2 cups shredded apple
1 cup shredded carrot
First, combine the topping ingredients then set aside.
Next, take 1/2 cup oats and pulse to almost flour-like in a food processor. Now combine the oat "flour", remaining 1/2 cup oats, whole wheat flour, AP flour, baking powder and soda, salt, cinnamon and allspice.
In another bowl mix the molasses, oil, eggs, vanilla and brown sugar together. Stir in the apple and carrot. Add the dry mix to the wet and stir just until combined.
Use an ice cream scoop to fill muffin paper lined tins about 2/3 full and sprinkle on the topping.
Bake at 350°F for 20-25 minutes or until a cake tester comes out clean.
A hearty and wholesome snack or grab-and-go breakfast!
Makes 18 medium size muffins
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