FIXATE Carrot Cake Baked Oatmeal Muffins

FIXATE Carrot Cake Baked Oatmeal Muffins

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.

If you want more healthy FIXATE recipes, check out the Ultimate Portion Fix nutrition program or get the FIXATE Vol. 2 Cookbook.

Fixate Carrot Cake Baked Oatmeal Recipe

Fixate Carrot Cake Baked Oatmeal Recipe
4.14 from 43 votes
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Carrot Cake Baked Oatmeal Muffins

These Carrot Cake Oatmeal Muffins are a healthy and nutritious way to start your day!

Course Breakfast
Keyword Ultimate Portion Fix
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12 servings, approx. 1 muffin cup each
Calories 105 kcal
Author Beachbody

Ingredients

  • 2 cups dry old-fashioned 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

Instructions

  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 coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.

  5. Fold coconut 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 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.

Nutrition Facts
Carrot Cake Baked Oatmeal Muffins
Amount Per Serving (1 serving)
Calories 105 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 73mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 8g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Yellow

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