The Pioneer Woman Tasty Kitchen
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Gluten Free Carrot Cake Baked Oatmeal Cups

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Level: Easy

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Description

A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups. And with the sweetness of a bit of crushed pineapple it’s the perfect combination! No flour is needed or dairy for these personal sized baked oatmeal cups. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!

Ingredients

  • 1 cup Rolled Oats
  • ½ cups Oat Flour (grind Your Own Rolled Oats For Flour)
  • 2 Tablespoons Ground Flaxseed
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ground Nutmeg
  • 1 Tablespoon Powdered Stevia
  • 1 pinch Salt
  • 2 whole Eggs
  • ⅓ cups Olive Oil
  • 1 Tablespoon Vanilla Extract
  • 4 whole Carrots, Peeled, Grated (4 Should Yield About 2 Cups)
  • ½ cups Crushed Canned Pineapple, Drained

Preparation

Note: Make sure if you are gluten free that you find rolled oats that are certified as gluten free.

Preheat oven to 400 F. Combine the first 9 ingredients (oats through salt) together in a large bowl. In another bowl whisk together the eggs, oil and vanilla extract. Mix the wet mixture into the dry mixture. Stir in the carrots and pineapple until combined.

Spray a 12 capacity standard sized muffin pan with nonstick cooking spray or use cupcake liners. Pour batter evenly into each muffin cup.

Bake 15-20 minutes or until golden and a toothpick inserted in the center comes out clean.

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