Lindsay Keosayian

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Carrot Cake Oat Cups | Lindsay Keosayian

Carrot Cake Oat Cups

Carrot Cake Oat Cups

15 mins prepServes 12

Delicious gluten-free, dairy-free, and refined sugar-free Carrot Cake Oat Cups. These cups can also be made egg-free by substituting eggs for flax eggs. The optional glaze adds an extra touch of sweetness and flavor. Perfect for a quick breakfast or snack!

12 servings

What you need

oats

2 cup oats

baking powder

1 tsp baking powder

non-dairy milk

1 cup non-dairy milk

organic eggs

carrot

carrot

chopped pecans

¼ cup chopped pecans

cinnamon

maple syrup

⅓ cup maple syrup

fine sea salt

1 pinch fine sea salt

raw cashews

1 cup raw cashews

coconut oil

½ cup coconut oil

maple syrup

3 tbsp maple syrup

vanilla extract

1 tsp vanilla extract

lime

water

2 tbsp water

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Instructions

1: In a bowl, combine all your ingredients.

2: Grease a muffin tin and evenly distribute the mixture into the 12 cups.

3: Top with additional chopped pecans if desired.

4: Bake at 350°F for 18-20 minutes or until a toothpick comes out clean.

5: Let cool, drizzle glaze on top (optional), and enjoy.

6: For the glaze, combine all the glaze ingredients in a blender until smooth and creamy.

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