Oatbran Carrot Spice Muffins

These muffins are perfect for a quick breakfast or grab and go snack on a cool autumn morning or even a rainy summer day. They can easily be made gluten free by using gluten free oats and oat flour. If it's a vegan muffin you're after, substitute a vegan egg substitute such as flax or another egg replacement. This recipe makes twelve standard sized muffins.

Ingredients:

1 cup oat bran

1/2 cup oat flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1/8 tsp. ground ginger

1/8 tsp. allspice

1/3 cup honey

1 large egg or 2 egg whites

1/2 cup non-dairy milk (almond, rice, soy etc)

1/3 cup applesauce

1/2 tsp. vanilla extract

1 1/2 cup grated carrots

1/2 cup raisins

Directions:

Preheat oven to 400 degrees F. Line standard sized muffin tin with paper liners. Measure all of the dry ingredients and raisins into a large bowl. Stir well to combine. In a separate bowl, combine the wet ingredients along with the grated carrots. Stir well to combine. Immediately before placing muffins in to the preheated oven, add the moist ingredients to the dry ingredients. Stir only until the dry ingredients have been thoroughly incorporated. Avoid over-stirring. Place batter evenly into the lined muffin tin. Bake in preheated oven for approximately 15 minutes.