Carrot Cake Baked Oatmeal Muffins
SERVINGS 12
Ingredients
- 2 cups rolled oats
- 1 tsp. baking powder gluten-free
- ½ tsp. cinnamon
- ¼ tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. sea salt or Himalayan salt
- 1 cup coconut milk
- 2 egg lightly beaten
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ¾ cup carrots approx. 1¼ medium
- ¼ cup pineapple in 100% pineapple juice, drained
- 3 Tbsp. greek yogurt
- 1 scoop protein powder vanilla
Instructions
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers. Set aside
- Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.
- Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.
- Fold coconut milk mixture into oat mixture; mix well.
- Divide batter evenly into prepared muffin cups.
- Bake for 30 minutes, rotating pan after 15 minutes.
- While oatmeal cups are baking, make icing. Combine greek yogurt and protein powder in a small bowl; mix well. Set aside.
- Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.
- Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.
Notes
Container Equivalents
1 Yellow
Nutrition
Calories: 136kcalCarbohydrates: 17gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 115mgPotassium: 174mgFiber: 2gSugar: 6gVitamin A: 1379IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!