• 1 ½ cups rolled oats (see Tip)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 cup unsweetened applesauce
• ⅔ cup light brown sugar
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup shredded and coarsely chopped carrot
• ⅓ cup currants or chopped raisins
• ⅓ cup chopped walnuts or pecans
• 1 tablespoon unsweetened shredded coconut for garnish

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Step 1

• Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

Step 2

• Pulse oats in a blender until finely ground. Add cinnamon, baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, applesauce, brown sugar, oil and vanilla; puree until smooth. Stir in carrot, currants (or raisins) and nuts. Fill the prepared muffin cups (they will be full). Sprinkle with coconut, if desired.

Step 3

• Bake the muffins until a toothpick inserted in the center comes out clean, 16 to 19 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.

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