1. Preheat your oven to 350⁰F (180⁰C).
2. Lightly grease or spray a 6-cup muffin pan. If you’ve got liners, use them; I always do.
3. In a small bowl, stir together 1/3 cup almond milk and 1 tsp white vinegar. Let it sit for about 5 minutes. It should look slightly thickened, almost like a quick buttermilk.
4. In a larger bowl, combine 1 1/4 cups wholemeal flour, 1 tsp cinnamon, a pinch of salt, 1/2 tsp bicarbonate of soda, 2 tsp baking powder, and 1/2 cup cereal with nuts, and give it a quick mix.
5. In another bowl, whisk together 1/4 cup canola oil, 1/3 cup brown sugar, and 1 egg until smooth.
6. Then stir in 3/4 cup grated carrots, 1/2 cup apple sauce, and 1/2 tsp vanilla.
7. Pour the almond milk mixture into the wet ingredients and stir.
8. Add the wet mixture to the dry ingredients and gently fold everything together. If it feels too thick, add a splash of almond milk, about 1 tbsp at a time.
9. Divide the batter evenly into the muffin pan, about 1/2 cup per muffin, depending on muffin pan size, or go with 3/4 full.
10. Bake for about 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean. Ovens vary, so start checking around 18 minutes.
11. Let them cool in the pan for 5 minutes, then move to a rack. Or just eat one warm, no judgment.

Notes:

1. Taste: This is a mildly sweet, not dessert-level muffin.
2. Can I swap the almond milk? Yes, any milk works.
3. Can I skip the cereal? You can, but you’ll lose the crunch and might need a bit more flour.