Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
These Carrot Cake Baked Oatmeal Cups are Gluten, dairy, nut and sugar free!
A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups with the sweetness of a bit of crushed pineapple, perfect combination!
No flour is needed or dairy for these personal sized baked oatmeal. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!
Give them a few minutes to rest before removing them from the muffin pan. Using silicone muffin liners will reduce sticking, but if you have a great nonstick muffin pan, just spray lightly with nonstick cooking spray and they should easily pop out.
My kiddies aren’t fans of carrot cake so they have no idea what they are missing! But the hubby is and he loved them as did I! More for us!
My kids enjoy my Personal Sized Baked Oatmeal recipe that allows us to customize with toppings for each of them to pick what they like. Kids like choices, but they’re still gonna eat their oatmeal so mom wins! 🙂
I like mine topped with a bit of cream cheese, Yummo!
Other baked oatmeal recipes you might like:
- Individual Steel Cut Oat Cups [Pre-Soaked]
- Individual Chocolate Baked Oatmeal: Gluten & Dairy Free
- Individual Peanut Butter Banana Jelly Filled Baked Oatmeal
- Personal Sized Baked Oatmeal with Individual Toppings: Gluten & Sugar Free
- Personal Sized Low Fat Protein Baked Oatmeal: No Sugar Added & Cholesterol Free
Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
Ingredients
- 1 cup rolled oats*
- 1/2 cup oat flour grind your own rolled oats for flour
- 2 tablespoons ground flaxseed
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 tablespoon powdered stevia
- pinch salt
- 2 eggs
- 1/3 cup olive oil
- 1 tablespoon vanilla extract
- 4 medium carrots grated (about 2 cups)
- 1/2 cup crushed canned pineapple drained
Instructions
- 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.
Notes
Weight Watchers PointsPlus: 4*
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
These muffins were absolutely delicious! I substituted the stevia and pineapple with applesauce and it worked out wonderfully.
All of your recipes are amazing! Question, how could i substitute the baking powder? Thanks.
Can i use wheat flour instead of oat flour?
Yes that would work fine.
Do you have a recipe for a smaller batch? I just cook for two (hubbs and I)
I was wondering if I can do half of every ingredient to get a smaller batch?
Yes I think that would work fine.
What is the purpose of the flax seeds, is it just for added nutrition, or thickening? My daughter is allergic to those, do you think it would work without them?
It was for added nutrition, maybe sub oat bran or wheat germ? It would still work without the flax I believe.
I used quinoa flour instead of oat flour for added protein (& because it saved me a step). Turned out good!
I also subbed the apple sauce for the pineapple.
Overall I really liked how they turned out. Moist & yummy! I tried a bite with a dab of peanut butter & that was yummy, too. I wish I would have remembered cream cheese when I was grocery shopping!
Great to know those changes still worked!
What a beautiful recipe! Do you know whether flax eggs would work? Have recently had to remove eggs from my diet but would love to make this cake. Thank you!
Have made these several times; I added 1 Tblsp Brown sugar for added flavor, but all my friends and husband like these! Great for breakfast!
Hello,
Just wondering, I have liquid stevia do you know how much I use to make up a tablespoon of the powdered?
Thanks a bunch 🙂
~Jenn
at least 2 teaspoons full
Sounds yummy! I want to give these a go but Pineapple is quite expensive here in France at the moment (everything is seasonal only)…. do you ahev any suggestions for an alternative?
Merci!
Try substituting applesauce instead.
These were amazingly delicious. Next time I will try coconut oil instead of olive oil. Thanks for the recipe. My favorite “go to” brownie recipe is your flourless fudgey brownies, another winner! They are AMAZING!
Thank you!