Happy Spring! San Antonio didn’t really get the memo and has jumped right into summer already. I can’t say that I miss the ugliness of early spring when the snow is melting and everything is brown though, so I’ll take it 😉 With spring comes Easter, and these Carrot Cake Oatmeal Muffins are a perfect addition to your Easter brunch spread!
If you’ve been with me for a while, you know how obsessed I am with making oatmeal muffins as part of my weekly meal prep. They are just so easy and delicious, and I have yet to get sick of eating them every morning. Although yeah, I’ve been sneaking in some overnight oats these last couple of months while I figured out my issues with dairy. BTW, this recipe calls for 2 scoops of whey protein, but you could use a plant-based protein powder instead, just add about 1/4 cup of extra almond milk to get the right consistency.
Don’t you just love fresh cut flowers?
Carrot Cake Oatmeal Muffins
- 2 cups rolled oats
- 2 scoops Jay Robb's Vanilla Whey Protein
- 1/4 cup raisins chopped
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt and nutmeg
- 1 cup unsweetened applesauce
- 1 cup grated carrots
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup maple syrup
- 2 egg whites
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter
- 1 tsp vanilla extract
- Optional: 1/4 cup chopped pecans for topping
Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a baking sheet and spray with coconut oil.
Mix all dry ingredients until combined. Add wet ingredients and mix until just combined.
Divide batter evenly into 7 baking cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean. (If using chopped pecans on top of muffins, add them about 6-8 minutes into the baking process so they can stick to the top of the muffins but won't bake long enough to burn.)
I recommend these silicone baking cups!