Cooking Instructions

• Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil.
• Add grated carrots to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
• Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything.
• Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
• Finally, add in the walnuts (if using). Fold them into the batter.
• Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional walnuts, if desired.
• Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes.
• Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.