Carrot Cake Baked Oat Cups

Carrot Cake Baked Oat Cups

 

Traditional breakfast pastries, like muffins, are usually made with refined flours that don’t offer much nutritional value and contain tons of sugar and fat that pack a serious punch of extra calories. 

 

A few simple ingredient swaps let you enjoy freshly baked “muffins” for breakfast. Each oat cup has only 5 grams of unrefined sugar and 3 grams of filling fiber that you can feel good about starting your day with.

 

This recipe uses whole grain rolled oats, which are a good source of fiber and antioxidants, in place of refined flour. Simply grinding the oats into flour in a blender or food processor makes them ready for baking. Instead of oil or butter, we opted for unsweetened applesauce to add moisture, natural sweetness, and some extra hidden fruit. They’re also chock full of freshly grated carrots which are a good source of carotenoids, plus walnuts and ground flaxseed which are good sources of omega-3 fatty acids. 

 

We suggest enjoying an oat cup with a side of fresh fruit for extra fiber and antioxidants.

 

Ingredients

2 cups rolled oats

2 tsp baking powder

2 tsp cinnamon 

½ tsp ground ginger

½ tsp salt

2 large eggs, lightly beaten

1 cup unsweetened applesauce

2 tsp vanilla extract

¾ cup honey 

1 1/2 cups grated carrots (about 4 medium sized carrots)

½ cup golden raisins

½ cup chopped walnuts

¼ cup ground flax seed

½ cup unsweetened shredded coconut

 

Instructions

 

  1. Preheat the oven to 350 degrees. Line a standard size muffin tin with paper liners.
  2. Place oats in a blender and blend on medium-high speed about 30 seconds or until the oats are ground into a uniform flour.
  3. Transfer oat flour to a medium sized mixing bowl. Add baking powder, cinnamon, ginger, and salt and stir to combine. Set aside.
  4. In another large mixing bowl, stir together eggs, applesauce, vanilla extract, and honey. 
  5. Add dry ingredients to wet ingredients and stir until just combined.
  6. Fold in grated carrots, raisins, walnuts, flax seed, and shredded coconut.
  7. Fill each muffin cup about ¾ of the way full. You should have enough batter to make approximately 16 oat cups. If desired, garnish each oat cup with a sprinkle of rolled oats.
  8. Bake for 18 minutes or until a toothpick inserted in the center of oat cups comes out clean.
  9. Let cool in muffin tin for about 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature or in the refrigerator.

 

Makes approximately 16 standard size “muffins.”

 

Nutrition Information

 

1 serving = 1 oat cup

 

Per serving: 

Calories: 175

Protein: 4 grams

Fat: 6 grams

Carbohydrate: 29 grams

Fiber: 3 grams

Sugar: 5 grams

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  • Blog Contributor
Comments 1
  • Barbara Leonard
    Barbara Leonard

    How long should mini muffins bake?

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