pumpkin carrot chocolate chip muffins

Okay so.... I am the worst blogger ever. I made these muffins when Meghan visited weeks ago, and am just now getting around to posting the recipe. To be fair, it took me a very long time to go back and search through all the recipes I looked at before making these to try and remember what I actually used in the final product. The good news is these are pretty much my own recipe! The bad news is I'm not positive that these measurements are exact. In any case, these muffins are AWESOME. Dense, and not too sweet. Perfect for breakfast or snack or dessert!

umm... I didn't take this photo, i found it online. #sryimnotsry

Ingredients:

1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 cup oats
1 can pumpkin (14 oz)
1 cup finely shredded carrot
1 egg
3/4 cup almond milk
1/3 cup canola oil
1/3 cup brown sugar
1/2 cup sucanat (or white sugar)
1/2 chocolate chips



Combine dry ingredients. Mix oats, pumpkin, carrot, egg, and milk and add to dry ingredients. Mix in chocolate chips. Pour into muffin tins-- the batter is quite thick and doesn't really rise so it's fine to fill these close to the top. Bake at 375 for... I have no idea. Until they're done. I'm thinking 20 minutes? Test them with a fork. Eat them crumbled on top of banana soft-serve or yogurt, or plain, of course!

P.S. I don't care about this shizzz, but making them with sucanat lowers the calorie content and is better for you or something.  Sucanat is whole cane sugar instead of the refined and processed stuff we typically use. All the vegans are doing it. You could do it too, if you want.