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Ingredients
- 1 cup (250g) applesauce, unsweetened
- 2 eggs
- 1 cup (240ml) almond milk, unsweetened
- 4 tbsp. honey
- 2 cups (160g) rolled oats
- â…“ cup flaxseed meal
- ½ tbsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice mix
- 1 carrot, shredded
- â…“ cup (40g) walnuts, chopped
- â…“ cup (60g) dates, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
40
Minutes
- Preheat the oven to 350°F (180°C). Line a muffin tin with liners or use a silicone muffin tray.
- Place all the ingredients together in a large bowl and mix until well combined.
- Transfer about ÂĽ cup of the batter into each muffin case. Place into the hot oven and bake for 35-40 minutes, until cooked through and a cocktail stick inserted into the centre of the cake comes out clean.Â
- Set the tray onto a wire rack and allow the oatmeal cups to cool, before removing from the liners.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
