Skip the sugary, heavy store-bought muffins and make these delicious, healthy Carrot Cake Baked Oatmeal Muffins instead!
This recipe appears in the FIXATE Vol. 2 Cookbook by Autumn Calabrese and her brother, Chef Bobby Calabrese.
Carrot Cake Baked Oatmeal Muffins
These Carrot Cake Oatmeal Muffins are a delicious part of a nutritious breakfast!
- 2 cups dry rolled oats
- 1 tsp. baking powder, gluten-free
- 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
- 2 large eggs, lightly beaten
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ¾ cup grated carrots (approx. 1¼ medium)
- ¼ cup crushed pineapple, in 100% pineapple juice, drained
- 3 Tbsp. light sour cream
- 3 Tbsp. powdered sugar
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers. Set aside
Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.
Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.
Fold coconut milk mixture into oat mixture; mix well.
Divide batter evenly into prepared muffin cups.
Bake for 30 minutes, rotating pan after 15 minutes.
While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in a small bowl; mix well. Set aside.
Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.
Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.
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.
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