Carrot Cake Baked Oatmeal Muffins

Updated: May 3

The yummiest breakfast that tastes like dessert...but it isn't!


Adapted Recipe & Photo from Beachbody

Makes Twelve


The Ingredients

  • 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


The Instructions

  • 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.


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