Carrot Oatmeal Muffins

Finally figured out how to do breakfast at Bonnaroo over the weekend... healthy and not-too-sweet carrot oatmeal muffins.

Carrot Oatmeal Muffins:
2 cups all-purpose flour
1/2 cup oats
1 tablespoon baking powder
1 teaspoon ginger (I used ginger paste)
1/4 teaspoon salt
1 egg
1 cup milk
1/3 cup maple syrup
1/4 cup canola oil
1 teaspoon vanilla (plus nutmeg and cinnamon)
1 cup carrots, grated (densely packed)

Super easy -- stir all the dry stuff together in a big bowl (ingredients 1 through 5). In a separate, smaller bowl, mix the remaining wet ingredients (6 through 10). Add the wet ones into the dry ones with a spoon or spatula. Fold in the carrots and the spices. Spoon into a coated muffin tin (or the silicone ones, or into muffin cups), 2/3rds fll. Bake at 375 for 20 minutes.

I'm frankly amazed that these turned out pretty perfectly (unlike all my recent baking attempts). I like that they are a little dense and not sweet at all. You could throw in some ground flaxseed or walnuts or raisins too if you wanted. I only have a mini-muffin tin for some reason, so these guys look like little balls, but they taste fine. They'll be perfect as a filling and healthy start to what will otherwise be a totally unhealthy four days at the 'Roo.