Cook Time:
30 mins
Prep Time:
10 mins
Servings:
6
Chef notes
This recipe is the ideal breakfast or snack to have on-hand. I love that it all comes together in a blender for easy cleanup.
Technique Tip: Test doneness by inserting a toothpick into the center of the muffin; it should come out clean.
Ingredients
Baked Oats
- 2 cups rolled oats
- 4 medium carrots, cut into chunks
- 2 ripe medium bananas
- 11⁄2 cups milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 eggs
- 1/4 cup agave (or honey or maple syrup)
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- zest of 1 orange
- 1/3 cup toasted walnuts, plus more for garnish
Cream Cheese Frosting
- 4 ounces cream cheese, room temp
- 2 teaspoons vanilla extract
- 1/2 cup confectioners' sugar
- 1-2 tablespoons orange juice
- 1 pinch kosher salt
Preparation
1.Preheat the oven to 350 F.
2.Add all ingredients except walnuts to the blender. Blend until combined.
3.Add walnuts and blend 5 seconds more.
4.Pour into a greased mini muffin tin or bundt tray and bake at for 20-25 mins or until a toothpick inserted comes out clean.
5.With a hand mixer, whip frosting ingredients until fluffy.
6.Allow muffins to cool and top with frosting, chopped walnuts and carrot tops. Enjoy!
