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Carrot Cake Baked Oatmeal Cups (Gluten, Dairy & Nut Free)

Brenda Bennett
  • 30 minutes
  • Serves 12

INGREDIENTS

4

Carrots (grated (about 2 cups)), medium

1/2 cup

Pineapple, canned

2

Eggs

1 cup

Rolled oats

1 tbsp

Stevia, powdered

1 tsp

Baking powder

1/2 tsp

Baking soda

2 tsp

Cinnamon, ground

1/2 tsp

Nutmeg

1/2 cup

Oat flour

1 pinch

Salt

1 tbsp

Vanilla extract

1/3 cup

Olive oil

2 tbsp

Flaxseed, ground