Mmmm oats.

 Hello, hello! I'm back with a new muffin recipe, one that's especially great for breakfast or a quick filling snack. It also has two of my fave ingredients: oats and carrots.

 I'm gonna say it now: I love baking with oats as much as I love baking with chocolate. Oats in baked goods are just so scrumptious- cookies, muffins, bars, the works. They give a lovely chewy texture to any baked good and they're just so much more filling. I'm personally not a big oatmeal/porridge kinda gal (except for arroz caldo and champorado. I'm always down for those.) so oaty baked goods are so exciting to me.

This is kind of a stripped down, healthier version of a carrot cake, only these have oats and they aren't as sweet. I think this reminds me of carrot cake because of the cinnamon and ginger (and the carrot but well duh). You can always steer these muffins to carrot cake territory by adding walnuts, crushed pineapple, and cream cheese frosting. Raisins, chopped dates, and craisins are also a great add ins to these muffins. Just experiment and see what works for you.

As I've said, these are amazing breakfast treats, especially when freshly baked, with a cup of coffee or tea or smoothie. I also had them as afternoon snacks and they're just as wonderful. Store them in an airtight container so they last a few days. Enjoy!

Carrot Oatmeal Muffins

Yield: 12

1/4 cup butter, room temp*

1/2 c packed brown sugar

1 egg, room temperature

1 tsp vanilla extract

1 c milk

1 1/2 c sifted all purpose flour

1 c quick cook oats

1 tsp ground cinnamon

1 tsp ground ginger

1 tbsp baking powder

1/8 - 1/4 tsp salt **

1/3 c coarsely grated carrots

optional: 1/4 - 1/3 cup chopped walnuts or 1/4 cup crushed pineapple or 1/4 c raisins/chopped dates/craisins

1. Preheat oven to 350F. Line a 12 cup muffin pan with liners.

2. In a bowl, combine flour, spices, oats, baking powder, and salt. Set aside.

3. In another bowl, cream butter and brown sugar until light and fluffy.

4. Add in egg and vanilla and beat until combined.

5. Add in half of flour mixture, followed by half of milk. Beat, then add in remaining half of flour mixture followed by half of milk.

6. Fold in grated carrots and additional mix ins. 

7. Scoop batter into muffin pan and bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.

8. Let cool before serving.

NOTES:

*I used butter that's semi-salted. Feel free to use salted or unsalted butter, or vegetable oil.

**If using unsalted butter or vegetable oil, use 1/4 tsp. If using semi-salted or salted, use 1/8 tsp or skip altogether, depending on how salty your butter is.