Are you always in a hurry? Try my carrot cake oatmeal cups for a portable, healthy snack or breakfast!

Serves 12

1 cup applesauce, unsweetened
2 eggs
1 cup almond milk, unsweetened
4 tbsp. honey
2 cups rolled oats
⅓ cup flaxseed meal
½ tbsp. baking powder
1 tsp. vanilla extract
1 tsp. pumpkin pie spice mix
1 carrot, shredded
⅓ cup walnuts, chopped
⅓ cup dates, chopped

Preheat the oven to 350°F. 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 ¼ cup of the batter into each muffin case. Place into the hot oven and bake for 35-40 minutes, until cooked through and a toothpick inserted into the center of the cake comes out clean.

Set the tray onto a wire rack and allow the oatmeal cups to cool, before removing from the liners.

Calories: 186
Fat: 12g
Carbs: 16g
Protein: 8g
Fiber: 1g

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