The yummiest breakfast that tastes like dessert...but it isn't!
2 cups dry rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. sea salt
3 servings [6 scoops] of Vital Proteins Collagen Peptides
1 cup unsweetened almond milk
2 pasture-raised eggs, lightly beaten
1/4 cup pure maple syrup
1 tsp. pure vanilla extract
3/4 cup grated carrots (approx. 1¼ medium)
1/4 cup crushed pineapple, in 100% pineapple juice, drained
3 tbsp. plain greek yogurt
3 tbsp. powdered sugar
Preheat oven to 350ºF. Line 12 muffin cups.
Mix all the dry ingredients together. Them, add in all the wet ingredients [excluding the plain greek yogurt + powdered sugar]. Mix until well combined.
Pour mixture evenly into the muffin cups. Bake for 30 minutes, rotating the pan after 15 minutes.
While muffins are baking, make the icing. Combine the greek yogurt and powdered sugar and mix well.
Once the muffins are done baking, let cool. Drizzle each muffin with about 1 tsp of icing. Enjoy!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.