These delicious and easy carrot cake baked oat cups are perfect for an afternoon snack, morning on the go or dessert to end the day. I like to think of them as the more portable, spring-time version of a classic baked oatmeal. We’re mixing in some fruits and vegetables with a touch a spice and sweetness to start your day off right. These oat cups are gluten free, dairy free and vegan.
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When it comes to easily accessible breakfasts and snacks to pack up, I find oats to consistently be a top contender. I often make a pan of baked oats for the week but decided to switch it up to cup style. With that said, these can easily be adjusted to bake in a pan to cut into squares or bars instead.
I don’t know why it takes me every spring to realize how much I love carrot cake – why is this flavor combination not enjoyed all year long?! The carrots mixed with the mashed banana and touch of maple syrup give off a subtle sweetness to balance out the mix of cinnamon and allspice. And bonus if you add in the raisins as well!
There are a couple quick tips I have for this recipe:
- Blend the wet ingredients together: by using a blender, does not have to do high speed, you are able to lightly pulverize the shredded carrots while thoroughly mixing all the wet ingredients together at the same time. I use this Nutribullet!
- If you want sweeter muffins, feel free to add a tablespoon or two of maple syrup to the mixture. Want to replace the mashed banana? Simply replace with apple sauce for a slightly less sweet muffin.
- I used allspice in this recipe, but if you do not have allspice, feel free to replace with 1/8 tsp ground nutmeg + 1/8 tsp ground cloves.
Need another oat recipe? Check these out!
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Ready to make these carrot cake baked oat cups? Let’s go!
Carrot Cake Baked Oat Cups
Equipment
- Mixing Bowl
- Blender
- Muffin Tray
Ingredients
- 1 banana mashed
- 1/4 cup dairy free yogurt sub regular
- 1/2 cup almond milk sub milk of choice
- 1/4 cup maple syrup
- 1 1/2 cups shredded carrots
- 1 cup oat flour see note
- 1 1/2 cups whole oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp allspice
Mix-ins:
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit
- While the oven is preheating, blend banana, shredded carrots, yogurt, milk and maple syrup together for a few seconds, just enough to pulse the carrots into finer pieces
- Mix together oat flour, oats, baking powder, baking soda, cinnamon, and allspice together in a bowl. Then mix in the wet ingredients until well combined
- Fold in the shredded coconut, raisins and walnuts. Lightly spray the muffin tray with coconut oil or use cupcake liners. Then fill each muffin with about 1/4 cup of batter.
- Bake at 350 for about 18-20 minutes, or until toothpick comes out clean when tested.
Notes
- You can use store bought oat flour or simply blend regular oats until a flour consistency is formed
- Substitute your favorite mix-ins
Nutrition
Katie says
I’ve made this recipe several times, and it always turns out great! Great for meal prep for breakfasts/snacks
Natalie Mitchell says
Hi Katie – thank you so much! So glad that you have been loving this recipe