Gluten-free, Vegan, Serves 12
Wet Ingredient:
- 1 Cup Shredded Carrots
- 1 Cup Unsweetened Applesauce
- 1/4 Cup Vanilla Cashew Yogurt
- 1 Cup Coconut Milk
- 1/4 Cup Agave Syrup
- 1 Tbsp Coconut Oil Melted
Dry Ingredients:
- 2 Cups Oats
- 1 tsp Baking Powder
- 1 1/2 tsp Cinnamon
- 1/4 tsp Sea Salt
- 1/2 Cup Unsweetened Coconut flakes
- 1/3 Cup Pecans chopped
- 1/2 Cup Raisins
Glaze:
- 2 Tbsp Vegan Cream Cheese
- 2 Tbsp Powdered Coconut Sugar
- 1/2 tsp Pure Vanilla
- 1-2 tsp Coconut milk to thin
Directions:
Preheat the oven to 350 degrees F. Line muffin pan or treat with your non-stick option of choice. In one bowl combine all wet ingredients and mix well. Next, combine all dry ingredients into a separate bowl and mix well. Slowly, transfer the dry ingredients into the wet mixing as you go. Pour the batter into the cups and bake for 25-30 minutes or until oatmeal is set. In a small bowl, combine all ingredients for the glaze and drizzle over the top of cooled muffins.