Carrot Cake Muffin – Gluten-Free
Who said baking needs to take all day? I just whipped up this Carrot Cake Muffin using our Superfood Oat Cup and it took less than 5 minutes. This delicious treat is made with only 9 ingredients, is gluten-free and much lower in sugar than your classic Carrot Cake.
CARROT CAKE MUFFIN
1 Purely Elizabeth Original Superfood Oat Cup
3 tbsp non-dairy milk
1 tbsp maple syrup
1 tbsp pineapple puree or fresh pineapple finely chopped and strained
1/4 cup shredded carrots, chopped into smaller pieces
Pinch of ground nutmeg
1/4 tsp ground cinnamon
Pinch of Himalayan fine pink salt
Coconut milk whipped to make whipped cream
Shake contents of the oatmeal cup to evenly distribute. Add milk, egg, pineapple, carrots, nutmeg, cinnamon, salt and maple syrup to oatmeal cup. Stir to combine. Heat in the microwave for 1:30-2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and top with coconut whipped cream and a dash of cinnamon.