Carrot Cake Oatmeal Muffin Cups
These Meal Prep Carrot Cake Oatmeal Muffin Cups are a delicious grab and go breakfast idea low in refined sugars and high in fibre - plus they've got veggies hidden in them!
Servings: 6 servings
- 2 cups almond milk
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 carrot, shredded
- 1/4 cup chopped walnuts
- 2 tsp cinnamon
- 1 tsp nutmeg
Preheat oven to 350 F. In a large bowl, mix together almond milk, eggs, maple syrup and vanilla. In another large bowl, mix together rolled oats, coconut, carrot, walnuts, cinnamon and nutmeg. Fold wet ingredients into dry ingredients.
Line muffin tins with cupcake liners. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly. Bake in oven for 30-32 minutes.
Will keep in the fridge up to 5 days.
Calories: 352kcal | Carbohydrates: 49g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 108mg | Potassium: 203mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3850IU | Vitamin C: 1.7mg | Calcium: 180mg | Iron: 3.4mg