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5 from 1 vote

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.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: banana, carrots, oats, peanut butter
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

Calories: 186kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 207mg | Potassium: 225mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1346IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg