WHOLE-GRAIN CARROT CAKE MUFFINS

1 CUP QUICK COOKING OATS
1 CUP ALL PURPOSE FLOUR
1/2 CUP WHOLE WHEAT FLOUR
1/2 CUP PACKED BROWN SUGAR
2 TEASPOONS BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 TEASPOON PUMPKIN PIE SPICE
1 1/4 CUPS PLAIN SOY MILK, OR ALMOND MILK
1/4 CUP UNSWEETENED APPLESAUCE
3 TABLESPOONS CANOLA OIL
1 TEASPOON VANILLA EXTRACT
2 CUPS SHREDDED CARROTS
1/2 CUP RAISINS
1 TEASPOON GRANULATED SUGAR



1) PREHEAT OVEN TO 400 DEGREES. GREASE MUFFIN TIN WITH NONSTICK COOKING SPRAY.
2) PLACE OATS IN BLENDER TO BLEND UNTIL FINELY GROUND.
3) IN LARGE BOWL, COMBINE OATS, ALL PURPOSE AND WHOLE WHEAT FLOURS, BROWN SUGAR, BAKING POWDER, BAKING SODA, SALT, AND PUMPKIN PIE SPICE. IN SMALL BOWL, WITH FORK, BLEND SOY MILK/ALMOND MILK, APPLESAUCE, OIL, AND VANILLA. STIR INTO FLOUR MIXTURE UNTIL FLOUR IS MOISTENED. FOLD IN CARROTS AND RAISINS.
4) SPOON BATTER INTO MUFFIN PAN CUPS. SPRINKLE WITH GRANULATED SUGAR. BAKE 23 TO 27 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER OF MUFFINS COMES OUT CLEAN. REMOVE TO WIRE RACK.
5) ENJOY!