Carrot and Oat Muffins

             Carrot and oat muffins are a nutritious and flavorful treat. Here's a recipe for you:

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup raisins or chopped walnuts (optional)

Instructions:

• Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease or line a muffin pan with paper liners.
• In a mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir them together until well mixed.
• In a separate large bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
• Add the grated carrots to the wet mixture and stir until well combined.
• Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in the raisins or chopped walnuts.
• Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
• Bake the muffins in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
• Once cooled, the carrot and oat muffins are ready to be enjoyed! They can be stored in an airtight container for a few days.

These muffins make a great breakfast or snack option, packed with the goodness of carrots and oats. Enjoy!