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FIXATE Carrot Cake Baked Oatmeal…

FIXATE Carrot Cake Baked Oatmeal

Skip the sugary, heavy store-bought muffins and make these delicious, healthy Carrot Cake Baked Oatmeal Muffins instead!

This recipe appears in the FIXATE Vol. 2 Cookbook by Autumn Calabrese and her brother, Chef Bobby Calabrese.

If you want more healthy FIXATE recipes, check out the new Ultimate Portion Fix nutrition program!

Pro tip: Ultimate Portion Fix — including new FIXATE recipes and cooking videos — is available to Team Beachbody Coaches March 4 – 17, 2019.

The Ultimate Portion Fix nutrition program will be available to all on March 18, 2019.

 

Fixate Carrot Cake Baked Oatmeal Recipe

Fixate Carrot Cake Baked Oatmeal Recipe

Carrot Cake Baked Oatmeal Muffins

These Carrot Cake Oatmeal Muffins are a healthy and nutritious way to start your day!

Servings 12 servings, approx. 1 muffin cup each

  • 2
    cups
    dry old-fashioned rolled oats
  • 1
    tsp.
    baking powder, gluten-free
  • ½
    tsp.
    ground cinnamon
  • ¼
    tsp.
    ground ginger
  • ¼
    tsp.
    ground nutmeg
  • ¼
    tsp.
    sea salt (or Himalayan salt)
  • 1
    cup
    unsweetened coconut milk beverage
  • 2
    large
    eggs, lightly beaten
  • ¼
    cup
    pure maple syrup
  • 1
    tsp.
    pure vanilla extract
  • ¾
    cup
    grated carrots (approx. 1¼ medium)
  • ¼
    cup
    crushed pineapple, in 100% pineapple juice, drained
  • 3
    Tbsp.
    light sour cream
  • 3
    Tbsp.
    powdered sugar
  1. Prepare 12 muffin cups by lining with muffin papers. Set aside

  2. Combine oats, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl; mix well. Set aside.

  3. Combine coconut milk, eggs, maple syrup, extract, carrots, and pineapple in a medium bowl; mix well.

  4. Fold coconut milk mixture into oat mixture; mix well.

  5. Divide batter evenly into prepared muffin cups.

  6. Bake for 30 minutes, rotating pan after 15 minutes.

  7. While oatmeal cups are baking, make icing. Combine sour cream and powdered sugar in a small bowl; mix well. Set aside.

  8. Let oatmeal cups cool in pan until you can handle them. Remove to a cooling rack.

  9. Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm.

As soon as oatmeal cups are cool, place in an airtight container and store in the refrigerator for 1 day. If storing longer, place in the freezer for up to 3 months.

Nutrition Facts

Carrot Cake Baked Oatmeal Muffins

Amount Per Serving (1 serving)

Calories 105
Calories from Fat 18

% Daily Value*

Total Fat 2g
3%

Saturated Fat 1g
5%

Cholesterol 32mg
11%

Sodium 73mg
3%

Total Carbohydrates 18g
6%

Dietary Fiber 2g
8%

Sugars 8g

Protein 3g
6%

* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Portion Fix Containers
1 Yellow

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.


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