This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.
1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated
Preheat oven to 375˚F.
In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).
Add milk, egg, oil, and vanilla.
Switch blade attachment for the medium size grater. Grate the carrot into the mixture.
Mix with a spatula.
Divide into 12 lined muffin tins (about 1/4 cup each).
Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)
Bake for 20-25 minutes until a toothpick comes out clean.
This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.
It can also be made as a loaf (bake 35-45 minutes)