Carrot Currant “Carrot Cake” Muffins

Fluffy Carrot Currant Muffins // a healthier twist on carrot cake!

1 cup of old-fashioned rolled oats
3/4 cup coconut milk [or regular milk]
1/4 cup plain Greek yogurt
1 TBSP vinegar
1 cup unbleached, all-purpose flour
1/4 cup whole wheat flour or whole white wheat
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp allspice
1/4 tsp salt
1/8 tsp ground nutmeg
1 large egg
1/4 tsp vanilla
1/4 cup butter, melted and cooled slightly
1/4 cup unsweetened applesauce
1/4 cup brown sugar [packed] plus 1 TBSP extra, to taste
1 cup shredded/grated carrots
1/3 cup currants
1/2 cup chopped baking walnuts
cinnamon sugar for topping [optional]

View the full recipe at Peas and Crayons →