Preheat oven to 375 degrees. Prepare a regular 12-tin muffin pan or two 6-tin muffin pans by greasing or lining with silicone or paper cupcake liners.
1½ cups all-purpose flour (or ¾ C all-purpose flour & ¾ C whole wheat flour)
1 cup rolled oats ( 2 Tbsp for topping)
½ tsp salt
½ tsp baking soda
2 tsp baking powder
1½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¾ cup plain Greek yogurt
¾ - 1 cup XyloSweet xylitol granules
4 Tbsp (¼ cup) coconut oil (or 4 Tbsp butter or ¾ c applesauce)
1 large egg, beaten
2 tsp vanilla extract
2 cups carrots, grated
Whisk the flour, oats, salt baking soda, baking powder and spices together (reserving the 2 Tablespoons of the rolled oats for topping the muffins batter prior to baking). Set aside.
Mix the yogurt and XyloSweet together. Then add in the coconut oil, egg and vanilla. Blend well. Pour wet mixture over the dry ingredients.
Whisk batter until fully incorporated, but do not over mix. Finally stir in the grated carrots. Spoon batter into 12 regular sized muffins tins (previously greased) or into silicone/paper liners in regular muffin tins. Sprinkle the reserved oats onto the tops of the muffins.
Baked at 375 degrees for 20 minutes or until golden brown. Alternatively, prepared batter can be frozen in the muffin tins in paper liners to be baked when needed. Bake frozen muffins in a 375 degree oven for 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean.