Snack

Carrot cake scuffins is for Snack.

Carrot cake scuffins takes several minutes to prepare.

Carrot cake scuffins takes several minutes to cook.

Carrot cake scuffins makes 9 servings.

The ingredients for Carrot cake scuffins are:

1 cup Bob's Red Mill Almond Flour - I used 1 cup almond meal left over from homemade almond milk
3/4 cup Old Fashioned Quaker Oatmeal- Plain
1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil
1/2 cup pure Maple Syrup
1 large Egg, fresh, whole, raw
1 cup, grated Carrots, raw
1/4 cup (not packed) Raisins plumped in hot water
1/4 cup, chopped Walnuts

Here is how you make Carrot cake scuffins:

Mix together almond meal/flour, oatmeal, baking powder, salt, cinnamon, nutmeg and ginger. In separate bowl, mix together olive oil, maple syrup, egg, and carrots together until well mixed. Add to dry ingredients and stir until combined. Add walnuts and raisins and mix well. Use muffin or ice cream scoop to place cookies on parchment or silpat lined cookie sheet. Flatten slightly. Bake at 350 degrees for 20 minutes or until set and lightly brown. Serving Size: makes 9 muffin scoop size cookiesNumber of Servings: 9Recipe submitted by SparkPeople user CHOCCHIP50.

The nutritional information for Carrot cake scuffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 215.4

• Total Fat: 12.7 g
• Cholesterol: 20.7 mg
• Sodium: 109.7 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 2.9 g
• Protein: 5.0 g