Are you always in a hurry? Try my carrot cake oatmeal cups for a portable, healthy snack or breakfast!

Serves 12

• 1 cup applesauce, unsweetened

• 2 eggs

• 1 cup almond milk, unsweetened

• 4 tbsp. honey

• 2 cups rolled oats

• ⅓ cup flaxseed meal

• ½ tbsp. baking powder

• 1 tsp. vanilla extract

• 1 tsp. pumpkin pie spice mix

• 1 carrot, shredded

• ⅓ cup walnuts, chopped

• ⅓ cup dates, chopped

Preheat the oven to 350°F. Line a muffin tin with liners or use a silicone muffin tray.

Place all the ingredients together in a large bowl and mix until well combined.

Transfer about ¼ cup of the batter into each muffin case. Place into the hot oven and bake for 35-40 minutes, until cooked through and a toothpick inserted into the center of the cake comes out clean.

Set the tray onto a wire rack and allow the oatmeal cups to cool, before removing from the liners.

• Calories: 186

• Fat: 12g

• Carbs: 16g

• Protein: 8g

• Fiber: 1g