Ingredients

The following ingredients have 12 Servings
  • 1 cup of old-fashioned rolled oats
  • 3/4 cup milk (or dairy-free milk)
  • 1/4 cup plain Greek yogurt
  • 1 TBSP vinegar
  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour (or white whole wheat flour)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1   large egg
  • 1/4 tsp vanilla
  • 1/4 cup butter, melted and cooled slightly
  • 1/4 cup unsweetened applesauce
  • 1/3 cup brown sugar, packed
  • 1 cup shredded/grated carrots
  • 1/3 cup currants
  • 1/2 cup chopped baking walnuts
  • cinnamon sugar for topping ((optional))

Instruction

  • In a large mixing bowl, combine oats, milk, yogurt and vinegar in a mixing bowl, stir to coat, and allow to sit for 30-60 minutes to soften the oats (oatmeal style!) and give the vinegar a chance to work its magic.  You can also pull your egg and carrots from the fridge to reach room temperature alongside it for best results.  Out of all three  test batches, the one I set out for an hour came out the fluffiest!
  • Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
  • In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.  
  • In the bowl with the wet oat mixture, stir in egg, butter, applesauce, vanilla, brown sugar, carrots, and currants and mix with a fork until fully incorporated.
  • Whisk together the dry ingredients and, using a sifter or a sieve, sift the flour mixture into the carrot mixture slowly, stirring with a fork to combine. Mix until just combined, avoiding over mixing the batter.
  • Lastly, fold in the walnuts.  Your final batter should be thick, sticky, and springy and your fork should almost be able to stand upright in the batter.
  • Pour into greased muffin tin.  For small muffins, you can divide the batter equally into 12 muffins but I prefer to fill 10 of the 12 at least 3/4 of the way full, for larger muffins with a bit of a muffin top.  For a slightly sweeter muffin, top each with an optional sprinkling of cinnamon sugar.
  • Set your muffin tin atop an aluminum baking sheet (optional; this helps prevent the bottoms from over browning) and bake for 12-15 minutes for 12 smaller muffins and 18-20 minutes for 10 larger muffins.
  • Test with a toothpick and allow to cool to room temperature before faceplanting.
  • See post below for optional icing recipe.