Packed with carrots, whole grains, and protein, these are a delicious way to start the day.
Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray. Add the flour, oats, brown sugar, baking powder and baking soda to a large bowl.
Add the applesauce, grated carrots, eggs and canola oil to the bowl. For best results, grate the carrots yourself. OR use kitchen shears to chop store-bought grated carrots into smaller pieces.
Add the golden raisins, cinnamon and salt. I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.
Stir together to combine thoroughly but gently. You can also add ½ teaspoon vanilla extract and ¼ teaspoon ground ginger to add even more flavor.
Add a heaping tablespoon of the batter to each muffin cup and bake 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.
Serve warm, at room temp, or chilled. To store, place in an airtight container and store at room temperature for 3-5 days.