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3.80 from 5 votes

Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free}

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 148kcal
Author Brenda Bennett

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Combine the first 8 dry ingredients together.
  • In another bowl whisk together the eggs, oil and extract.
  • Mix the wet mixture into the dry mixture.
  • Stir in the carrots and pineapple until combined.
  • Spray a 12 capacity muffin pan with nonstick cooking spray or use cupcake liners.
  • Pour evenly into each muffin cup.
  • Bake 15-20 minutes until golden and a toothpick in center comes out clean.

Notes

*Make sure if you are GF, you find rolled oats that are certified as GF.
Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Cholesterol: 35mg | Sodium: 28mg | Fiber: 2g | Sugar: 2g