Carrot cake baked oatmeal mini-muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.5
  • Total Fat: 11.2 g
  • Cholesterol: 93.2 mg
  • Sodium: 86.5 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Carrot cake baked oatmeal mini-muffins calories by ingredient


Introduction

Make-ahead breakfast or snack, use gluten-free oats if sensitive Make-ahead breakfast or snack, use gluten-free oats if sensitive
Number of Servings: 6

Ingredients

    3 medium (7" to 7-7/8" long) Banana, fresh
    3 large Egg, fresh, whole, raw
    1 tsp pumpkin pie spice
    1 tsp baking powder
    1.5 cup Country Choice Organic Old Fashioned Oats
    3 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    2 cup, chopped Carrots, raw
    1 serving dry milk powder (23g makes 1 cup of milk)

Tips

Optional ingredients: nuts, drained crushed pineapple, etc.


Directions

Puree bananas with eggs, powdered milk, baking powder and spice in high-speed blender. Pour into bowl and stir in other ingredients. Scoop into non-stick mini-muffin pan (or spray regular pan.) Bake at 350@ for 15 minutes. Freeze or store in fridge.

Serving Size: 6

TAGS:  Snacks |