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Carrot Cake Oatmeal Muffin Cups (Meal Prep)

January 11, 2019

Carrot Cake Oatmeal Muffin Cups (Meal Prep)



  1. Preheat oven to 350 F. In a large bowl, mix together almond milk, eggs, maple syrup and vanilla. In another large bowl, mix together rolled oats, coconut, carrot, walnuts, cinnamon and nutmeg. Fold wet ingredients into dry ingredients.
  2. Line muffin tins with cupcake liners. Divide oatmeal mixture among cups, making sure to balance the wet and dry ingredients evenly. Bake in oven for 30-32 minutes.
  3. Will keep in the fridge up to 5 days.
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