Carrot Cake Baked Oat Cups

Course: Breakfast

Cuisine: Universal

Diet: Gluten Free

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 137kcal

Author: Lauren

These carrot cake baked oat cups are packed with classic carrot cake flavor in easy-to-eat muffin form! Made with whole grains, simple ingredients and topped with a sweet cream cheese icing. These oatmeal muffin cups are perfect for a healthy breakfast or afternoon snack.

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Ingredients

3/4 cup milk (120g) I used almond
1/2 cup mashed banana (140g) (about 1.5 medium bananas)
1/2 cup unsweetened applesauce (120g)
2 large eggs
2 Tbsp pure maple syrup (30g)
2 tsp vanilla extract
2 cups carrots (170g) finely grated
2 cups rolled oats (193g)
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup raisins (80g)

Cream cheese frosting:

4 Tbsp cream cheese reduced-fat, softened
4 tsp sugar (16g)
2 tsp milk more as needed

Instructions

Preheat oven to 375 degrees F. Grease a 12-cup muffin pan with nonstick spray.
Add the milk, mashed banana, applesauce, eggs, maple syrup and vanilla to a large bowl. Whisk together. Stir in the carrots.
To the same bowl, add the oats, cinnamon, baking powder, nutmeg and salt. Mix together. Stir in the raisins.
Scoop batter into the pan filing all the way to the top.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
To make the frosting, combine all the ingredients with a hand mixer. You can spread it on using a knife or make a small piping bag. Alternatively, you can keep frosting and oat cups stored separately and add when ready to serve (ideal if you plan on warming the oat cups up).
Store in an airtight container in the refrigerator for up to a week.

Notes

Optional add-ins: Chopped walnuts or pecans, shredded coconut, chocolate chips, ground flax, or protein powder.

To store: Store in an airtight container in the fridge for up to 7 days. Enjoy chilled or reheat in the microwave for 10-15 seconds (or until warmed through).

To freeze: Let the oatmeal cups cool completely. For best results, wrap each cup individually in wax paper then place all the cups in a freezer-safe ziplock bag. The cups will stay good for 3-4 months. If freezing, omit the icing until ready to eat.

Nutrition