1-Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease or line a 12-cup muffin pan.

2-In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.

3-In another bowl, combine 1 cup milk, 3/4 cup unsweetened applesauce, 3/4 cup packed brown sugar, 1/3 cup canola oil, 1 large egg, and 2 to 3 medium finely grated carrots (about 2 cups).

4-Pour the wet mixture into the dry ingredients and stir just until combined, keeping it gentle to avoid tough muffins.

5-Divide the batter evenly among the 12 muffin cups, filling them to the top, and optionally sprinkle extra rolled oats on top.

6-Bake for 20 to 22 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.

7-Cool the muffins in the pan for 10 minutes before removing, then serve plain or with butter or vegan butter.