Makes 12 muffins
1 egg or if vegan use 2 tbsp ground flaxseed + 1/3 cup water
2 cups all-purpose flour
1 cup rolled oats + 2 tbsp for topping
2 tsp baking powder
1/2 tsp salt
3 tsp ground cinnamon
1/2 cup vegetable oil or melted refined coconut oil
2 cups grated carrots, excess liquid squeezed out with your hands
1 cup regular, unsweetened almond or soy milk
3/4 cup packed brown sugar
2 tsp vanilla extract
2 tbsp maple syrup
Preheat oven to 375°F. Grease the cups of a 12-cup, standard-size muffin tin.
If you are vegan, in a small bowl, add the ground flaxseed and 1/3 cup water. Stir to combine. Set aside for 10 minutes to congeal.
Combine the vegetable oil or melted coconut oil with the squeezed carrots, milk product (regular, almond, or soy), brown sugar, vanilla extract, and maple syrup. Add the egg or flaxseed mixture and stir to combine.
In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, and cinnamon.
Add the wet ingredients to the dry ingredients and stir until combined.
Divide the batter between muffin tins and top with the remaining 2 tablespoons of oats.
Bake the muffins until an inserted toothpick comes out clean, about 15-30 minutes.
Let the muffins cool in the pan for 10 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.