Carrot Orange Oatmeal & Walnut Muffins

Martin and I got together the other evening and I drank many, many cups of tea. Buzzed on a caffeine high, I returned home for a cooking extravaganza! I thought these muffins would be a perfect morning treat. Packed with carrots, walnuts, raisins, and oats, they are a balanced breakfast high in protein, complex carbs, and iron.

Carrot Orange Oatmeal & Walnut Muffins

1 3/4 c. whole wheat flour
1/4 c. oat bran
1/4 c. rolled oats
2 tsp. baking powder
1 tsp. baking soda
1/4 c. brown sugar
zest of one orange
2 tsp. ground cinnamon
1/2 tsp. cloves
3/4 stick unsalted butter, melted
10 ounces carrots, freshly grated (from 2 carrots)
1/2 c. freshly squeezed orange juice
1/2 c. apple sauce
2 eggs
1 tsp. vanilla
3 tsp. syrup
1/2 c. walnuts
1/2 c. raisins
1/4 c. coconut (optional)

Combine all of the dry ingredients (including the orange zest) in a large bowl, and whisk to combine. I used a whisk, but really could have used a mixer. I was feeling a little lazy and ready for a good arm workout.

Melt the butter in a medium sized bowl. Whisk in the eggs so they get nice and frothy. Add the apple sauce, juice, maple syrup, and vanilla.

Mix the carrot, raisins, and walnuts into the dry ingredients. Then pour in the wet ingredients and fold together until combined.

I was a little nervous because my mixture ended up fairly thick, but as I scooped in into the tin, it seemed alright. If you are worried about your muffins being too dense, use 3/4 a cup of milk instead of the apple sauce.

Scoop your mixture into a muffin tin and top the muffins with coconut and cinnamon if you'd like!

Bake at 400 F for about 18 minutes. Eat a few and save some for the next morning and on-the-go snacks!

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