Breakfast Oatmeal Cupcakes

 Breakfast, Dairy Free, Dessert, Egg Free, Gluten Free, Kid Friendly, Soy Free, Vegan, Vegetarian  No Responses »
Apr 072012
 
Oatmeal for breakfast is one of my favorite things – but sometimes plain old oats can be a bit boring.  To make it more exciting I turned it into a cupcake with Justin’s Chocolate Almond Butter “frosting”. 
If you have kids, this is a fun way to get them to eat their oatmeal! 
For people with various nut allergies, simply sub any other nut or seed butter.  I use sunflower seed butter for my daughter.
Here is what they look like naked.  More like a muffin.
 Add a little simple peanut butter.
 Mmm gooey right out of the oven.
Add a little fun to your life!
Breakfast Oatmeal Cupcakes
Serves 15
Vegan, Gluten Free, Dairy Free



Ingredients


Dry
1 cup AP gluten free flour, I used Bob’s Red Mill
2 cups gluten free rolled oats, I used Bobs Red Mill
1/2 c shredded unsweet coconut
1/4 tsp salt
1 Tbsp cinnamon


Wet
1/2 cup oil
1/2 cup agave, maple syrup (or honey for non vegan)
1/4 apple juice (to sub for extra oil!)
1 tsp vanilla
1 flax egg** (or 1 egg for non vegan)


Optional Mix-ins (change em up how you like!)
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds
3 Tbsp Mila seeds (or chia)
3 Tbsp ground flax


Frosting
15 Tbsp nut or seed butter of choice


**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.


Directions


1. Preheat oven to 350F.  Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins.  Spoon into 15 muffin cups.  Bake for 30 minutes or until top is browned.


2. Top with 1 Tbsp preferred nut or seed butter.

Nutrition Facts
15 Servings
Amount Per Serving (without nut butter)


Calories 249.8
Total Fat 13.1 g
Saturated Fat 2.9 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 41.2 mg
Potassium 90.1 mg
Total Carbohydrate 32.2 g
Dietary Fiber 5.0 g
Sugars 14.2 g
Protein 4.0 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 1.8 %
Vitamin C 0.7 %
Vitamin D 0.0 %
Vitamin E 9.9 %
Calcium 2.1 %
Copper 3.1 %
Folate 1.4 %
Iron 7.9 %
Magnesium 1.3 %
Manganese 7.7 %
Niacin 1.2 %
Pantothenic Acid 1.7 %
Phosphorus 3.1 %
Riboflavin 1.4 %
Selenium 2.6 %
Thiamin 3.4 %
Zinc 1.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Carrot Cake Cup Cakes

 Uncategorized  4 Responses »
Mar 222010
 
Happy Monday everyone!  Saturday here in Florida was gorgeous and I spent the day doing power yoga, shopping and attending a birthday dinner for my mom at Nineteen at TPC.  How was it where you were?
Sunday I did some cooking and baking.  Along with a gigantic pot of soup I made some sweet potato hummus and I baked. 
If you know me, I’ll admit I’m not a baker, however, last week carrot cake popped into my head when there was a work birthday and talk of cream cheese frosting.  (If it has cream cheese frosting I have a tough time passing it up). Since I have trouble with portion sizes I thought what about cupcakes! 
I found the perfect recipe on Cooking Light.  Now foodies out there…..don’t judge on the frosting.  It called for a cup and half of sugar so in the interest of saving a lot of calories I used Jell-O sugar free, fat free vanilla pudding mix and Cool Whip (gasp!) and it came out great.  I don’t eat this stuff every day people, it was a splurge, and I know it contains ingredients I can’t read.
I do wish I had left the mixer out to make the frosting a little smoother but I had already cleaned it up so I whisked it by hand hence the semi-lumpy look below.  I’m not thinking I’ll win any awards on the texture of the frosting but over all these are really tasty. 
Carrot Cupcakes adapted from Cooking Light
Yield: 1 dozen (serving size: 1 cupcake)



Ingredients


Cupcakes:


2/3 cup Turbinado sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg
1 cup finely shredded carrot
1 (8-ounce) can crushed pineapple in juice, well-drained
1 cup white whole wheat flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup golden raisins
 
Directions:

1. Preheat the oven to 350F.  Beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot and pineapple; beat well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Stir in raisins.


3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Frosting: (This makes a lot so you will have extra.  I used it as a fruit dip)
 
3 ounces 1/3 less fat cream cheese, softened
1 cup 1% milk
1 (4 serving) package of sugar free, fat free vanilla pudding mix
1 8 ounce tub Cool Whip Light

Directions:

1. Mix the cream cheese, milk and pudding mixture on medium speed until blended. 

2. Gently fold in the Cool Whip.