Carrot Cake Oat Muffins
Carrot Cake Oat Muffins- an easy meal prep recipe that fits your portioned macros!
We love carrot cake around my house. It’s one of our family’s favorite desserts. So I thought why not take those flavors and create a yummy breakfast muffin that I know my kids will love? Read on for the recipe.
These carrot cake oat muffins are so easy- the hardest part is grating the carrots! With no refined sugar, you’ll feel good about serving this for breakfast to your kiddos. And just sweet enough that it could be used as an after dinner treat.
If you make them, share them on social and tag me! (Use hashtag #sisFitLife) I’d love to see how this recipe worked out for you!
Carrot Cake Oat Muffins
Ingredients
- 2 cups dry rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1 cup unsweetened coconut milk
- 2 large eggs lightly beaten
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup grated carrots
- 1/4 cup crushed pineapple, drained
- 3 tbsp light greek yogurt
- 3 tbsp powdered sugar
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 powdered sugar 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.
