Carrot Cake Baked Oatmeal Muffins

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!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.