Carrot Cake Cups


  • Preheat oven to 350?F. Coat a 12-cup muffin tin with nonstick cooking spray.


  • Stir together rolled oats, carrots, pecans, raisins, and cinnamon in a large bowl. Whisk together milk, eggs, maple syrup, and vanilla extract in a separate bowl.

  • Combine oat mixture with milk mixture, and spoon about 1/3 cup batter into each muffin cup, evenly distributing among the cups. Bakeuntil firm, about 30 minutes. Cool 10 minutes. Serve immediately, or wrap cooled carrot cake cups individually, and freeze for up to 1 month. Reheat frozen carrot cake cups in the oven or the microwave.

Per Serving:

290 calories; fat 14g; saturated fat 3g; carbohydrates 36g; insoluble fiber 4g; sugars 18g; protein 8g; sodium 65mg; calcium 127mg; iron 2mg.

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