Ingredients

• 2 large eggs, whisked
• 3/4 cup applesauce, unsweetened
• 1/3 cup raw honey or maple syrup
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder, aluminum free
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups grated carrots, packed
• 1 cup oat bran or quick/rolled oats
• 1 cup whole wheat flour
• 1/3 cup raisins or chopped dates (not packed)
• 1/3 cup nuts, coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts)
• Cooking spray (I use Misto)

Directions

1. 1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
   2. In a large mixing bowl, add eggs, applesauce, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
   3. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.