Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.

Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, rolled oats, light brown sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Whisking helps to distribute the raising agents evenly.

Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the eggs lightly. Then, add the vegetable oil, milk, and vanilla extract and whisk until everything is well combined.

Bring it Together: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until it is *just* combined. I find that the key to a tender muffin is to avoid over-mixing at this stage – a few lumps in the batter are perfectly fine.

Add the Carrots: Add the finely grated carrots to the bowl and fold them through the batter gently until they are evenly distributed.

Fill the Cases: Carefully divide the batter evenly between the 12 paper cases. They should be about two-thirds full. If you like, you can sprinkle a few extra rolled oats on top of each muffin for a rustic finish.

Bake to Perfection: Place the muffin tin in the centre of the preheated oven and bake for 18-22 minutes. You'll know they're ready when they are golden brown, well-risen, and a skewer inserted into the centre of a muffin comes out clean.

Cool Down: Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm, but letting them cool helps the texture to set properly.