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About this Recipe
Enjoy these tasty hemp and honey carrot cake oat cups without guilt. Made with gluten-free rolled oats and packed with protein from eggs along with sweetness from applesauce, honey and raisins, these are sure to satisfy.
- 1 cup gluten-free rolled oats
- 1/4 cup hemp seeds
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 6 tablespoons creamed raw honey or cinnamon honey, divided
- 1/2 cup unsweetened applesauce
- 1/3 cup sultana raisins
- 1/3 cup grated carrot
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 2 egg whites
- 2 tablespoons crushed walnuts
Step by Step Instructions
Preheat the oven to 375 degrees, and lightly grease a regular size muffin tin.
In a bowl, combine all of the ingredients except for the walnuts and 3 tablespoons of the honey.
Let the mixture sit for about 10 minutes.
Fold in the walnuts.
Divide the mixture among eight muffin cups and with the back of a spoon, put a small indent in the middle of the mixture in each cup.
Bake the cups for 20 minutes, and for the last 3 minutes of baking, set the oven to broil just to get a little browning and crust on the top of the oat cups.
Remove from the oven. You may want to deepen the indent in the middle slightly of each oatmeal cup with the back of a spoon again to make room for the honey filling.
Allow the cups to cool completely before removing from the tin.
Once cooled, remove the oat cups from the muffin tin and fill each cup indent with approximately 1 teaspoon of the remaining honey.
Sprinkle with hemp seeds to garnish. Enjoy!
Store the oat cups in an airtight container. Note, the honey in the indents may soak into the cups after some time, but they will still taste amazing!
If you really want to increase the “carrot cake” taste of these cups, swap out the honey for the indents, and instead, fill them with regular or vegan cream cheese sweetened with honey.