Carrot Cake Oatmeal Breakfast Muffins

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: muffins

Calories: 243kcal

A quick and easy make-ahead breakfast recipe that yields a dozen delicious muffins with spot-on carrot cake texture and flavor

Preheat oven to 350 degrees. Mix dry ingredients (oats, shaved carrot, walnuts, raisins, cinnamon, nutmeg, and sea salt) together in a large bowl. Set aside.
In a smaller bowl, mix together remaining ingredients (oatmilk, almond butter, maple syrup, crushed pineapple, and vanilla extract) until smooth and uniform.
Add wet mixture to dry mixture and stir until well incorporated and no dry "pockets" remain.
Spray a 12-count muffin pan with non-stick spray then evenly divide oatmeal mixture between the cavities. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.

It's very important to use rolled oats (sometimes call old-fashioned oats) in any of my oatmeal muffin recipes for textural reasons. Quick or shredded oats just won't work the same.
Be sure to warm the milk (and almond butter if you keep that in the fridge). This will make it much easier to mix together all the wet ingredients.
Matchstick carrots can also work in this recipe. If you opt to use them, I recommend cutting them into halves.
This is a pretty PCOS-friendly breakfast recipe as-is but if that's your aim, I recommend adding a boost of your favorite vanilla protein powder and some flaxmeal for healthy fat.