Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}
Servings 12
Calories 148kcal
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
*Make sure if you are GF, you find rolled oats that are certified as GF.
Weight Watchers PointsPlus: 4*
Weight Watchers PointsPlus: 4*
Nutrition
Serving: 1g | Calories: 148kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Cholesterol: 35mg | Sodium: 28mg | Fiber: 2g | Sugar: 2g