Prepare a muffin tin by spraying with baking spray
In a large bowl combine flour, oats, baking powder, baking soda, brown sugar, cinnamon, and salt
Whisk dry ingredients together until combined
In a medium sized bowl add in 2 eggs, ½ cup coconut oil, vanilla and ¾ cup almond milk and whisk with a fork to combine then add the shredded carrot and shredded apple to the bowl and gently fold the wet ingredients until incorporated.
Add the wet ingredients to the dry ingredients and stir well until just combined
Portion into 12 muffin cups and bake at 375 degrees for 20-22 minutes
Once the muffins come out of the oven, let cool in muffin tin for about 5 minutes, then move to cooling rack to cool completely (if you can wait that long 😉)
These apple carrot muffins are fun when they are made in mini-muffin pans as well. You'll just need to adjust the baking time to about 15 minutes or so.
I use either a box grater or a food processor to make even faster work of shredding the carrot and the apple. If I'm just making a single recipe the box grater works great. If I'm doing a double recipe or grating other veggies for other recipes, I'll pull our the food processor.