Who doesn't love carrot cake vibes? These are great for breakfast, lunch or even as a snack.
Easy to make and easy to bake!
I used dates as sweetener in these babies, but you can substitute the chopped dates with honey, maple syrup or sweetener of choice!
If you look at these ingredients you'll see that these are low carb and packed with goodness! These carrot cups will leave you satisfied!
This recipe is for 6 oat cups:
1 cup rolled oats
5 peeled medium carrots with edges cut off
1 ripe small banana
1 tsp baking powder
1 tsp mixed spice from Woolworths (Ginger, Nutmeg, Cinnamon, Cloves)
4 chopped up dates
1 tsp chia seeds
*nut butter for toppings
Bring the carrots, banana and egg to a blender. Add a touch of milk if needed.
Blend until thick consistency and then add the mixed spice, chia seeds, baking powder, dates and rolled oats.
Take this blended mixture and with a tablespoon transfer the mixture to a sprayed muffin pan. Remember this recipe is only for 6 large cups.
Bake at 180 degrees for more or less 20-25 mins.
Test regularly with a knife, bake till golden brown with a moist inside and top it off with some buckwheat, nut butter and goji berries!