Carrot Cake Oatmeal Muffins

Carrot cake for breakfast? Why not when carrot cake comes in a muffin packed with carrots, oatmeal, and a little protein.

Recipe adapted from Fixate Carrot Cake Baked Oatmeal

Ingredients:

2 large carrots

2 large eggs lightly beaten

1 cup unsweetened coconut milk

1/4 cup drained crushed pineapple

1/4 cup pure maple syrup

1 teaspoon vanilla extract

2 cups old fashioned oatmeal

1 inch slice peeled ginger

1 scoop vanilla protein powder

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Spray muffin pan with nonstick spray or line with liners.
3. Cut carrot into slices. Boil in water for at least ten minutes until soft. Add peeled 1 inch slice of fresh ginger to the water.
4. Combine dry ingredients in a large bowl.
5. Fold in coconut milk, maple syrup, pineapple, and eggs.
6. Drain carrot slices and dice in food processor.
7. Add carrots and gently mix.
8. Use a large ice cream scooper or measuring cup to divide batter among 12 muffin tins.
9. Bake 25-30 minutes.
10. Let cool before removing from muffin tins.
11. Store in an air tight container in the refrigerator for up to 4 days or in a freezer for up to 3 months.