They mix up in one bowl, can be made ahead, and are delicious for a snack or breakfast.
– whole wheat flour – rolled oats – baking powder – baking soda – eggs – unsweetened applesauce – brown sugar – canola or melted coconut oil – grated carrots – raisins, optional
Add whole-wheat flour, rolled oats, brown sugar, cinnamon, baking powder and baking soda to a bowl. Stir until combined.
Add remaining ingredients to a medium bowl and stir together to combine thoroughly, but gently.
Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray. These work best as mini muffins. (They take forever to bake through as full size.)
Add a heaping 1 tablespoon of the batter to each prepared muffin cup.
Bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers.
P.S. To store, place in an airtight container in the fridge for 3-5 days. Reheat slightly to serve if desired.