If you ever wanted carrot cake for breakfast, then these carrots muffins are for you. Cream cheese frosting isn’t necessary, but I don’t blame you if you feel like slathering it before you take a bite.
Preheat oven to 350°F. Prepare a muffin pan by lining with cupcake liners or lightly coating with baking spray.
In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, and process until just combined. In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture to the flour and mix until combined.
Divide the batter evenly into the muffin pan.
Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
* If you have bagged pre-shredded carrots, this saves a step in the preparation!