Gluten Free Carrot Cake Baked Oatmeal Cups

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.