Carrot Cake Baked Oatmeal Muffins

These Carrot Cake Oatmeal Muffins make a great breakfast or afternoon snack!! Sooo good!! I’ll share a tip at the end of this recipe to help you work these into your meal planning rotation also (which helps with portion control….because believe me, you’ll want to eat 2 or 3 or 7 of these babies once made!)


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


Preheat oven to 350° F.

Prepare 12 muffin cups by lining with muffin papers. Set aside

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

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

Fold coconut milk mixture into oat mixture; mix well.

Divide batter evenly into prepared muffin cups.

Bake for 30 minutes, rotating pan after 15 minutes.

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

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

Drizzle each oatmeal cup with approximately 1 tsp. icing before serving; serve warm OR take the following steps below to put these into your meal prep rotation!

Meal prep tips:

These work great when put into the freezer and pulled out one at a time to reheat in the microwave. I love eating these for breakfast but there’s no way I’m going to wake up early enough to make this recipe and certainly don’t want to whipping up the icing each day. So I figured out a way to make the recipe in full and pop it into the freezer without messing up the icing!

Make recipe as normal and let cool completely.
Fill a square foil pan with muffins (a few will be leftover that you can eat right away!)
Place in a plastic freezer bag and pop into the freezer! Whenever you want a muffin you just have to reheat in the microwave!
I know the foil pans come with a plastic lid but I couldn’t find mine (go figure!) but I’m sure using that would work as well!

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