Oats Part 2: Carrot Oat Muffins

id="recipetitle"class="fn">Oats Part 2: Carrot Oat Muffins

Holy crap I'm slow with this post! This oat recipe was made on the same day as "Oats Part 1" and here we are, literally one whole month later following up with Part 2. Summer is supposed to be the only time that I get even the smallest bit of down time, but this one has turned out to be as crazy as the rest of the year.

I'm going to get right to the recipe...

Stephen's breakfast (second helping of another two muffins?!)

INGREDIENTS

2 1/2 cups grated carrots
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup canola oil
1 egg
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking powder


DIRECTIONS

1) Preheat oven to 350F. Prepare muffin pan by lining with muffin cups.

2) Start by grating the carrots. "Grating things is my favorite thing" - said no one ever. Beat oil, sugars, and egg together in your mixer. Stir in your carrots.

3) In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Then add your wet ingredients and stir just until moistened. Divide batter evenly in the muffin pan. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Immediately remove  muffins from the pan.

Slightly adapted from Simple Sundays