Carrot Cake Oatmeal Cups
Serves
12
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
1 cup (250g) applesauce, unsweetened
2 eggs
1 cup (240ml) almond milk, unsweetened
4 tbsp. honey
2 cups (160g) rolled oats
⅓ cup flaxseed meal
½ tbsp. baking powder
1 tsp. vanilla extract
1 tsp. pumpkin pie spice mix
1 carrot, shredded
⅓ cup (40g) walnuts, chopped
⅓ cup (60g) dates, chopped
Nutrition
(Per Serving)
Calories
145
Fats
5 g
Protein
4 g
Carbs
22 g
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with liners or use a silicone muffin tray.
- Place all the ingredients together in a large bowl and mix until well combined.
- Transfer about ¼ cup of the batter into each muffin case. Place into the hot oven and bake for 35-40 minutes, until cooked through and a cocktail stick inserted into the center of the cake comes out clean.
- Set the tray onto a wire rack and allow the oatmeal cups to cool, before removing from the liners.