Carrot Cake Baked Oatmeal Muffins

Carrot Cake Baked Oatmeal Muffins | read more at happilythehicks.com
Icy roads in North Texas means NO SCHOOL!
*commence happy dance*
I was NOT looking forward to driving all the way to school, over a ton of bridges and on roads that have only gotten worse as they day has gone on. And honestly… I kind of needed this bad weather day, because there were a few things I didn’t quite get to this weekend. Like grading papers and finalizing lesson plans. Oh and laundry. Yeah I don’t know where the weekend went, but I sure didn’t get done what I should have!

Also, having an ice day means I get to do fun things that I want to do… Like watch movies with my family, play with puppies, have a puppy shoot of the ones we haven’t sold yet and catch up on some blog posts! Carrot Cake Muffins- peachesandprayers.com

This Saturday I was able to get most of my meal prepping for the week done and I decided to try a variation on the baked oatmeal muffins I made last week. I was craving something carrot cake-y, and this hit the spot! As an added bonus, it has a ton of carrots in it- a great way to sneak some veggies in if you have picky eaters. The white chocolate added the perfect amount of sweetness and creaminess  to them and I loved the addition of pecans for some crunch. I think something like almonds or peanuts would be good too! Ahh the possibilities are endless.
To make these muffins, I followed the same basic recipe of the other ones, but this time changed the filling ingredients. Easy peasy! Carrot Cake Muffins- peachesandprayers.com

Dry Ingredients:
2 1/2 cups oats
1 cup almond flour
1 Tbsp ground flax seed
1 scoop protein powder (I used PerfectFit Cinnamon Roll flavor)
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp pumpkin pie spice
2 tsp cinnamon

Wet Ingredients:
1 cup unsweetened vanilla almond milk
1/4 cup egg whites
5 oz nonfat vanilla Greek yogurt
1 tsp vanilla

Filling:
1 cup shredded carrots (I shredded about 2 large, peeled carrots)
1/4 cup chopped pecans
1/3 cup white chocolate chips

Preheat oven to 350 and spray a 12 space muffin tin with nonstick spray.
Mix the dry ingredients together in a bowl then the wet ingredients together in a large bowl. Slowly pour the dry into the wet, stirring as you pour. Mix until a smooth batter has been formed. Add the filling ingredients and make sure they are well incorporated. Place 1/4 cup of batter into each spot- they will rise some.
Bake for 25-35 minutes, or until they hold up when you press down on the top and a toothpick comes out clean. Let them cool for a bit in the tins, then take them out with a knife or spoon. Eat them warm, cold or room temperature‚Ķ Any way is delicious! But I prefer warm so the chocolate is melty and the muffin is nice and gooey. Mmmm.
In the mornings, I microwave two muffins for 20 seconds and eat on my way to school with a banana! They are filing, delicious and the perfect way to eat a healthy breakfast on the go.Carrot Cake Muffins- peachesandprayers.com

Stay warm and safe friends!

SIG

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I'm a sinner saved by grace who loves staying active and eating healthy. I am married to my high school sweetheart, Isaac, and I'm mama to James and an adorable puppy named Lillie.

MORe

I'M BECCA, AND I'M SO GLAD YOU'RE HERE.

healthy living blogger

EULESS TEXAS

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