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Carrot Cake Baked Oatmeal Muffins


  • 2 cups dry old-fashioned rolled oats

  • 1 tsp. baking powder, gluten-free

  • ½ tsp. ground cinnamon

  • ¼ tsp. ground ginger

  • ¼ tsp. ground nutmeg

  • ¼ tsp. sea salt (or Himalayan salt)

  • 1 cup unsweetened coconut milk beverage

  • 2 large eggs, lightly beaten

  • ¼ cup pure maple syrup

  • 1 tsp. pure vanilla extract

  • ¾ cup grated carrots (approx. 1¼ medium)

  • ¼ cup crushed pineapple, in 100% pineapple juice, drained

  • 3 Tbsp. light sour cream

  • 3 Tbsp. powdered sugar


  • Preheat oven to 350° F.

  • Prepare 12 muffin cups by lining with muffin papers. Set aside

  • Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.

  • Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.

  • Fold coconut milk mixture into oat mixture; mix well.

  • Divide batter evenly into prepared muffin cups.

  • Bake for 30 minutes, rotating pan after 15 minutes.

  • While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in a small bowl; mix well. Set aside.

  • Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.

  • Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.

Recipe Notes: As soon as oatmeal cups are cool, place in an airtight container and store in the refrigerator for 1 day. If storing longer, place in the freezer for up to 3 months.


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