Carrot Breakfast Oat Cups
Each bite of these are ridiculously delicious- and guilt free!! Gluten, dairy and refined sugar free makes these high in fiber and healthy. Not sure you could eat 16 muffins? They also freeze for up to 3 months!
Carrot Breakfast Oat Cups
Each bite of these are ridiculously delicious- and guilt free!! Gluten, dairy and refined sugar free makes these high in fiber and healthy.
Servings: 16 muffins
Calories: 186kcal
Ingredients
Muffins
- 2 medium bananas ripe
- 1/2 cup peanut butter
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2/3 cup almond milk
- 2 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup carrots shredded
Crunchy Topping
- 1/2 cup oats
- 1/2 cup walnuts chopped
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F
- Mix together all muffin ingredients. Pour into muffin tins.
- Mix together the topping ingredients. They will be crumbly. Top each muffin with a teaspoon of crumbles.
- Bake for 25 minutes or until a cake tester comes out mostly clean. Enjoy!!
- Freeze for up to 3 months.
Nutrition
Sodium: 207mg | Calcium: 58mg | Vitamin C: 2mg | Vitamin A: 1346IU | Sugar: 8g | Fiber: 3g | Potassium: 225mg | Calories: 186kcal | Saturated Fat: 3g | Fat: 9g | Protein: 5g | Carbohydrates: 22g | Iron: 1mg
Pairings
Add raisins, dark chocolate or other nuts to tailor this muffin to your own tastes! Great with ginger tea and a good book.
This recipe has 4 of the recommended Spring/Follicular Phase foods:
- oats
- eggs
- nut butters
- carrots
Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
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