Carrot Cake Oat Cups, a perfect on-the-go breakfast or healthy snack!
Ingredients:
• 2 cups rolled oats (GF if needed)
• 1 tsp baking powder
• 1 1/2 cups milk or plant milk
• 2 eggs or 2 flaxseed eggs
• 1 carrot, shredded
• 1/4 cup chopped pecans (plus extra for topping)
• 2 tsp cinnamon
• 1/3 cup maple syrup (optional)
Method:
• Preheat oven to 180°C (356°F).
• Mix all ingredients in a large bowl.
• Pour the mixture into a greased muffin tray or use cupcake liners. Top with extra pecans if desired.
• Bake for 20 minutes or until a toothpick comes out clean.
• Allow to cool before serving. Enjoy!
Let these Carrot Cake Oat Cups add a touch of delight to your mornings. Perfect for when you’re running out the door—or just need an excuse to savor a mini carrot cake at breakfast!