Gluten Free Carrot Cake Baked Oatmeal Cups

• 1 cup Rolled Oats
• 1/2 cups Oat Flour (grind Your Own Rolled Oats For Flour)
• 2 Tablespoons Ground Flaxseed
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Ground Nutmeg
• 1 Tablespoon Powdered Stevia
• 1 pinch Salt
• 2 whole Eggs
• 13 cups Olive Oil
• 1 Tablespoon Vanilla Extract
• 4 whole Carrots, Peeled, Grated (4 Should Yield About 2 Cups)
• 1/2 cups Crushed Canned Pineapple, Drained

1. Note: Make sure if you are gluten free that you find rolled oats that are certified as gluten free.
2. Preheat oven to 400 F. Combine the first 9 ingredients (oats through salt) together in a large bowl.
3. In another bowl whisk together the eggs, oil and vanilla extract.
4. Mix the wet mixture into the dry mixture.
5. Stir in the carrots and pineapple until combined.
6. Spray a 12 capacity standard sized muffin pan with nonstick cooking spray or use cupcake liners.
7. Pour batter evenly into each muffin cup.
8. Bake 15-20 minutes or until golden and a toothpick inserted in the center comes out clean.

rolled oats, oat flour, ground flaxseed, ground cinnamon, baking powder, baking soda, ground nutmeg, powdered stevia, salt, eggs, olive oil, vanilla, carrots, pineapple

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-carrot-cake-baked-oatmeal-cups/ (may not work)