-2 cups all-purpose flour
-1 cup rolled oats (old-fashioned, not instant)
-2 1/2 tsp. baking powder
-1/2 tsp. baking soda
-2 tsp. cinnamon
-1/4 tsp. ginger
-1/4 tsp. freshly grated nutmeg
-1/2 tsp. salt
-1 cup grated apple (MacIntosh or Granny Smith are good)
-1 cup grated carrot
-2 large, cage free eggs
-1.5 cups of dark brown sugar, packed
-1 tsp. vanilla extract
-1/3 cup unsweetened apple sauce
-1/3 cup whole milk or buttermilk
-1/2 cup vegetable oil
Preheat the oven to 325F. Grease a cupcake pan or line with muffin cups.
Combine flour, oats, baking powder, baking soda, spices, and salt in a large bowl. Stir in the grated apple and carrot.
In a separate bowl, blend eggs, sugar, oil, milk, apple sauce, and vanilla with a whisk or electric mixture until evenly blended. Pour wet mixture over dry, and stir together until just blended--don't over mix!
Fill each muffin cup about 3/4 of the way, or to the top if you want that "muffin top" look (there is definitely enough batter for that), and place in the oven for 15-20 minutes, until puffy and a knife poked through the center of a muffin comes out clean. Pop out onto a cooling rack for 15 minutes or so, until cooled enough to eat.
Makes about 16 regular-sized muffins or 10-12 large ones.