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–+ servings

Carrot Cake Baked Oat Cups

Natalie Mitchell
These baked oat cups are perfect for a breakfast on the go, afternoon snack or dessert to end the night. Gluten free, dairy free and vegan
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Snack
Servings 10 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

  1. You can use store bought oat flour or simply blend regular oats until a flour consistency is formed
  2. Substitute your favorite mix-ins

Nutrition

Serving: 1cup | Calories: 177kcal | Carbohydrates: 30.5g | Protein: 4.4g | Fat: 5.2g
Keyword baked oat cups, baked oatmeal, carrot cake, carrot cake baked oat cups, easy meal prep, gluten free, healthy breakfast, vegan breakfasts
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