Gluten-Free Carrot Oatmeal Breakfast Cake
You’ve heard of breakfast cookies, right? But what about breakfast cake? It’s a real thing as long as you choose the right type of cake that can work in the early morning hours. This breakfast cake recipe not only qualifies with multiple breakfast appropriate ingredients, but it also is delicious and good for you, too. Prep time is only 15 minutes, so you can make it for yourself or the whole gang easily. Then prepare to feel energized all morning long.
Ingredients
- 1 cup carrots, grated
- ⅓ cup applesauce
- ⅓ cup maple syrup
- 1 cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups gluten-free oats
- 2 scoops Multi Collagen Protein Vanilla
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1½ teaspoons cinnamon
- ¼ cup pecans, chopped
- ½ cup golden raisins
- muffin liners
- coconut oil cooking spray
Instructions
Preheat the oven to 350.
In a medium bowl, add in grated carrots, applesauce, maple syrup, almond milk, eggs and vanilla. Whisk until combined. Add in the gluten-free oats, Multi Collagen Protein Vanilla, baking powder, sea salt, and cinnamon. Stir to combine, do not over mix. Fold in pecans and raisins.
Line a muffin pan with paper liners and spray with coconut oil. Fill each muffin liner to around two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
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