Muffins, thankfully, are one breakfast food everyone in the family loves. Plus, muffins can be paired with multiple easy breakfast options: smoothies, hardboiled eggs, and even a cheesy omelet. Basically, the humble muffin is a huge breakfast winner, and that’s why you’ll always find my freezer stocked with one or two bags of ready-to-enjoy muffins.
In a large bowl, whisk together the melted butter, honey, applesauce, eggs, vanilla extract, cinnamon, and nutmeg.
In a food processor*, pulse the oats for 40-60 seconds, until they are ground into a grainy, flour-like consistency. Add the oats to the liquid ingredients, along with the whole wheat flour, baking powder, baking soda, and salt. Then add the grated carrots, raisins, and (if using) chopped nuts. Fold the ingredients together until combined.
Let the muffin batter rest for about 5-10 minutes. Grease a muffin pan, or line a muffin pan with muffin liners.
Scoop the muffin batter into the muffin pan (I use an ice cream scooper). Bake for 22(ish) minutes, until the muffins are cooked through. Allow the muffins to cool for about 10 minutes before serving. Leftover muffins freeze very well for a quick and easy breakfast.