Snack

Carrot cake baked oatmeal mini-muffins is for Snack.

Carrot cake baked oatmeal mini-muffins takes 15 minutes to prepare.

Carrot cake baked oatmeal mini-muffins takes 15 minutes to cook.

Carrot cake baked oatmeal mini-muffins makes 6 servings.

The ingredients for Carrot cake baked oatmeal mini-muffins are:

3 medium (7" to 7-7/8" long) Banana, fresh
3 large Egg, fresh, whole, raw
1 tsp pumpkin pie spice
1 tsp baking powder
1.5 cup Country Choice Organic Old Fashioned Oats
3 serving Bob's Red Mill Almond Flour - per 1/4 Cup
2 cup, chopped Carrots, raw
1 serving dry milk powder (23g makes 1 cup of milk)

Here is how you make Carrot cake baked oatmeal mini-muffins:

Puree bananas with eggs, powdered milk, baking powder and spice in high-speed blender. Pour into bowl and stir in other ingredients. Scoop into non-stick mini-muffin pan (or spray regular pan.) Bake at 350@ for 15 minutes. Freeze or store in fridge. Serving Size:?6

The nutritional information for Carrot cake baked oatmeal mini-muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.5

• Total Fat: 11.2 g
• Cholesterol: 93.2 mg
• Sodium: 86.5 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 6.2 g
• Protein: 11.0 g