Carrot Brown Sugar Oatmeal Muffins

• 1/2 cups Whole Wheat Flour
• 1/4 cups All-purpose Flour
• 1/4 cups Flaxseed Meal
• 1/2 cups Old Fashioned Oats
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Freshly Grated Nutmeg
• 1/4 teaspoons Salt
• 1 Egg
• 2 Egg Whites
• 6 Tablespoons Splenda Brown Sugar Blend
• 1/2 cups Unsweetened Applesauce
• 1/4 cups Canola Oil
• 3/4 teaspoons Vanilla Extract
• 1-1/2 cup Carrots, Grated

1. Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners and set aside.
2. In a medium bowl, combine both flours, flaxseed meal, oats, baking powder, baking soda, cinnamon, nutmeg and salt.
3. 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.
4. Fill liners about 2/3 full with batter. Bake for 20 minutes. Cool on a rack. Serve warm.

whole wheat flour, ubc, ubc, oats, baking powder, baking soda, ground cinnamon, ubc, ubc, egg, egg whites, splenda brown sugar, unsweetened applesauce, ubc, vanilla, carrots

Taken from tastykitchen.com/recipes/breads/carrot-brown-sugar-oatmeal-muffins/ (may not work)