Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 148 kcal
Ingredients
1 cup rolled oats*
1/2 cup oat flour grind your own rolled oats for flour
2 tablespoons ground flaxseed
2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 tablespoon powdered stevia
pinch salt
2 eggs
1/3 cup olive oil
1 tablespoon vanilla extract
4 medium carrots grated (about 2 cups)
1/2 cup crushed canned pineapple drained
Instructions
Preheat oven to 400 degrees.
Combine the first 8 dry ingredients together.
In another bowl whisk together the eggs, oil and extract.
Mix the wet mixture into the dry mixture.
Stir in the carrots and pineapple until combined.
Spray a 12 capacity muffin pan with nonstick cooking spray or use cupcake liners.
Pour evenly into each muffin cup.
Bake 15-20 minutes until golden and a toothpick in center comes out clean.
Recipe Notes
*Make sure if you are GF, you find rolled oats that are certified as GF.
Weight Watchers PointsPlus: 4*
Nutrition Facts
Carrot Cake Baked Oatmeal Cups Gluten, Dairy & Nut Free
Amount Per Serving (1 g)
Calories 148
Calories from Fat 81
% Daily Value*
Fat 9g
14%
Cholesterol 35mg
12%
Sodium 28mg
1%
Carbohydrates 14g
5%
Fiber 2g
8%
Sugar 2g
2%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.