Carrot Cake Baked Oatmeal Muffins – 21 Day Fix Approved

Carrot Cake Baked Oatmeal Muffins – 21 Day Fix Approved

These Carrot Cake Oatmeal Muffins are a healthy and nutritious way to start your day! (author: Beachbody)  If you don’t have carrots you could sub out 1 cup of minced zucchini.

Yields: 12 servings, approx. 1 muffin cup each
Portion Container Equivalents 1 Yellow

Ingredients

  • 2 cups dry old-fashioned rolled oats
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. sea salt (or Himalayan salt)
  • 1 cup unsweetened coconut milk beverage (or almond milk)
  • 2 large eggs, lightly beaten
  • ¼ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 cup minced carrots (approx. 1¼ medium) – I put pulse mine in my food processor 
  • ¼ cup crushed pineapple, in 100% pineapple juice, drained
  • 3 Tbsp. light sour cream or Plain Greek Yogurt
  • 3 Tbsp. powdered sugar

Directions:

  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers. Set aside
  3. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.
  4. Combine milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.
  5. Fold milk mixture into oat mixture; mix well.
  6. Divide batter evenly into prepared muffin cups.
  7. Bake for 30 minutes, rotating pan after 15 minutes.
  8. While oatmeal cups are baking, make icing. Combine sour cream (or Greek Yogurt) and powdered sugar in a small bowl; mix well. Set aside.
  9. Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.
  10. Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.

Recipe Notes

As soon as oatmeal cups are cool, place in an airtight container and store in the refrigerator for 1 day. If storing longer, place in the freezer for up to 3 months.