Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
The recipe Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free} can be made in around 30 minutes. One serving contains 80 calories, 3g of protein, and 2g of fat. This recipe serves 12. For 29 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1077 people were glad they tried this recipe. It works well as a very reasonably priced morn meal for Easter. This recipe from Sugar Free Mom requires baking powder, stevia, vanillan extract, and carrots. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 71%. Similar recipes include Hemp & Honey Carrot Cake Oat Cups // Gluten & Dairy Free, Individual Chocolate Baked Oatmeal: Gluten & Dairy Free, and Gluten-Free Carrot Cake with Dairy-Free Cream Cheese Frosting.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
½ teaspoon baking soda
½ cup crushed canned pineapple, drained
4 medium carrots, grated (about 2 cups)
2 eggs
2 teaspoon ground cinnamon
2 tablespoons ground flaxseed
½ teaspoon nutmeg
½ cup oat flour (grind your own rolled oats for flour)
1 cup rolled oats*
pinch salt
1 tablespoon powdered stevia
1 tablespoon vanilla extract
Equipment:
oven
whisk
bowl
muffin liners
muffin tray
toothpicks
Cooking instruction summary:
Preheat oven to 400 degrees.Combine the first 8 dry ingredients together.In another bowl whisk together the eggs, oil and extract.Mix the wet mixture into the dry mixture.Stir in the carrots and pineapple until combined.Spray a 12 capacity muffin pan with nonstick cooking spray or use cupcake liners.Pour evenly into each muffin cup.Bake 15-20 minutes until golden and a toothpick in center comes out clean.
Step by step:
1. Preheat oven to 400 degrees.
2. Combine the first 8 dry ingredients together.In another bowl whisk together the eggs, oil and extract.
3. Mix the wet mixture into the dry mixture.Stir in the carrots and pineapple until combined.Spray a 12 capacity muffin pan with nonstick cooking spray or use cupcake liners.
4. Pour evenly into each muffin cup.
5. Bake 15-20 minutes until golden and a toothpick in center comes out clean.
Nutrition Information:
covered percent of daily need
