Breakfast Carrot-Cake Oatmeal Cakes

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

Combine oats, milk, brown sugar, applesauce, eggs, cinnamon, baking powder, vanilla, nutmeg and salt in a large bowl. Fold in carrot, raisins and walnuts. Divide the batter between the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.