Preheat oven to 375° F. Prepare muffin tin by lining with paper liners or spraying with a nonstick spray.
In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt and spices
1½ cups white wheat flour, ¾ cup brown sugar, ½ cup oats, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground nutmeg
In a separate bowl, combine milk, eggs, oil and vanilla
2 eggs, ½ cup milk, ¼ cup oil, 1 teaspoon vanilla
Add milk mixture to flour mixture. Stir just until most of the flour is mixed in.
Add carrots and apples. Fold until all flour is fully mixed in.
1 cup grated apple, 1 cup grated carrot
Place in greased or paper lined muffin tins
Bake in preheated 375°F oven for 15-18 minutes
Allow muffins to cool for 2-3 minutes, remove from muffin tin and continue cooling on a baking rack
Notes
If you want the carrots to be hidden, use a very small hole when grating
Don't fully mix the batter together until after you add the carrots and apples. They will add additional moisture to the batter.
Bake with paper liners, or spray your muffin tin with a nonstick spray
Use a cookie scoop or an ice cream scoop to easily fill the muffin tin
Variations:
Use all-purpose flour instead of the white wheat flour
Nuts - Add ¾ cup of chopped nuts. Walnuts, pecans, or almonds would all be delicious
Dried Fruit - Add ¾ cup of raisins or golden raisins, or dried cranberries
Coconut - Add ½ cup shredded coconut. Use sweetened or unsweetened coconut.