Hearty Carrot Oatmeal Muffins

There are a lot of ingredients in this recipe!  I adapted this recipe from All Recipes and tried to cut the fat and sugar where I could, but also make these a healthy and hearty.  You could probably sub applesauce for all of the oil and they would still be as moist, but I didn't want to risk it my first time around.  Perfect for a breakfast on the go!  Or, throw some cream cheese icing on top and make it a cupcake :)

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup applesauce
3 eggs, beaten
1 teaspoon vanilla extract
1/2 cup uncooked rolled oats
1/2 cup dried cranberries
1 cup shredded carrots
1 cup peeled and shredded apple

Directions:

Preheat oven to 350 degrees F. Lightly grease or place liners in muffin tins. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, apple sauce, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, cranberries, carrots, and apples. Do not over-mix! Fill each muffin cup about 2/3 full. Bake 20-25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. Yields about 18 muffins.