Carrot Cake Oatmeal Muffin - Gluten Free | Purely ElizabethPurely Elizabeth.

Carrot Cake Muffin – Gluten-Free

June 2019

Eat, Recipes

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.



1 Purely Elizabeth Original Superfood Oat Cup

3 tbsp non-dairy milk

1 egg

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.