The BariGirls Breakfast Carrot Oatmeal Cupcakes

The BariGirls Breakfast Carrot Oatmeal Cupcakes

3 cups old-fashioned rolled oats quick cooking rolled oats

1¼ cup low-fat milk

1/3 cup packed brown sugar

¼ cup unsweetened applesauce

2 large eggs, lightly beaten

1 tbsp ground cinnamon

1 tsp baking powder

1 tsp vanilla extract

½ tsp ground nutmeg

½ tsp salt

½ cup finely shredded carrot

¼ cup raisins, chopped

¼ cup finely chopped walnuts or whole sunflower seeds

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

Combine oats, milk, brown sugar, applesauce, 2 eggs, cinnamon, baking powder, vanilla, nutmeg and salt in a large bowl. Fold in carrots, raisins and walnuts or sunflower seeds. Divide the batter between the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack.

Serve warm or at room temperature.