Carrot Brown Sugar Oatmeal Muffins

Pin It This recipe had a lot of "firsts" in it for me. I love experimenting with recipes and putting a spin on them, but sometimes I change too much and things get crazy, especially when it comes to baking. Readers don't get to see "behind the scenes" and that's not always a bad thing. Sometimes recipes come out great the first time, and other times...not so much. I got lucky with this one though! I used Splenda Brown Sugar Blend for the first time in this recipe. Also, instead of just adding flaxseed meal, I replaced some of the flour with it. I was afraid the muffins were going to be heavy, but they were wonderful. Not too sweet, healthy, perfect.

Carrot Brown Sugar Oatmeal Muffins

Adapted from Splenda Recipes

Carrot Brown Sugar Oatmeal Muffins

1/2 C whole wheat flour

1/4 C flaxseed meal

1/4 C all-purpose flour

1/2 C old fashioned oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 large egg

2 large egg whites

6 T Splenda brown sugar blend

1/2 C unsweetened apple sauce

1/4 C canola oil

3/4 tsp vanilla extract

1 1/2 C carrots, grated

Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners and set aside. In a medium bowl, combine both flours, flaxseed meal, oats, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, whisk egg, egg whites and brown sugar together until well combined. Whisk in applesauce, oil and vanilla. Stir in carrots. Add dry ingredients and mix just until incorporated. Do not over mix. Batter should be thick and lumpy. Fill liners about 2/3 full with batter. 

Doesn't the batter look delicious!?

Bake for 20 minutes. Cool on rack. Serve warm.

I enjoyed mine with (apparently very weak) coffee.

Normally, I add either walnuts or pecans to muffins, but I think the earthiness of the flaxseed was just perfect.

The perfect bite.

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