uhmmmmm…. so awesome. Like these are delicious and I’m addicted. Let’s just start there. I’ve been trying to behave during the week and not give into my sweet tooth… so healthy baking that seems like its cheating has come to my rescue.
So if you saw my live video yesterday you saw that I was baking with applesauce. ((Check it out on my facebook page if you haven’t!)) I like to use unsweetened applesauce from granny smith apples. Its a little sweet a little tart and lower in natural sugars than other applesauces.
Anyways I was at a local bakery and REALLY wanted some carrot cake. I had made some oatmeal cups from zucchini & banana last week and it inspired me to see what I could do to make a healthy spin on carrot cake with the same type of baked oatmeal cups. They aren’t even bad for you. Now… that doesn’t mean you can eat the whole batch but 2 is a serving just like I’d eat a bowl of oatmeal and its lightly sweetened so you don’t have to fear on the sugar either.
Ingredients:
2 eggs
1/4 C.almond butter
1/4 C. pure maple syrup
1.5 C. unsweetend applesauce
4 medium carrots grated
1/2 C. unsweetend almond milk
1 T. vanilla extract
3 C. old-fashioned oats
1/2 C. walnuts
1/2 C. raisins
1 T baking powder
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t.salt
Directions:
Mix Dry ingredients & wet ingredients separately. Mix dry into wet, until well blended. Stir in walnuts and raisins. Lightly grease muffin tins & evenly pour to make 24 oatmeal cups. Bake at 375 for 20 minutes (give or take a few depending on your oven)
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