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Preheat oven to 375 degrees Fahrenheit.
In a large bowl, stir together the dry ingredients. If using rolled oats, blend in the food processor until it becomes a fine flour.
Add all the wet ingredients into a blender and blend until smooth.
Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula to gently stir together until all the flour is wet.
At this point you can stir in the optional sweet potatoes/carrots and/or nuts.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Allow the muffins to cool for at least 5 minutes before transferring to a cooling rack to cool completely.