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–+ servings

Carrot Cake Baked Oatmeal Muffins

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
SERVINGS 12
Course Appitizer, Snacks & Sides, Breakfast
Cuisine American
Servings 12
Calories 136 kcal

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
Keyword American, appetizer, Breakfast, carrots, oatmeal, snack
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