Description
These little oatmeal cakes are light and perfect for those on the go!
Ingredients
- 2 cups Gluten Free Rolled Oats
- ¼ cups Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon, Ground
- ¼ teaspoons Salt
- 1 cup Milk Of Choice – I Use Almond Milk
- ½ cups Light Coconut Milk [canned]
- ¼ cups Unsweetened Applesauce
- ½ cups Egg Whites
- 1 whole Apple – Cored, Peeled And Cut Into 1/2″ Pieces
- ½ cups Raisins
Preparation
Preheat oven to 350 degrees F. Spray a cupcake pan with cooking spray and set aside.
In a large bowl mix together oats, brown sugar, baking powder, cinnamon and salt.
In a separate bowl whisk together milk, coconut milk, applesauce, and egg whites.
Add wet ingredients to the oat mixture and mix until combined. Carefully fold in apple pieces and raisins.
Using the prepared cupcake pan, fill each cup about 3/4 full with the batter. Bake for about 30-40 minutes or until tops are browned.
Remove from oven and let cool for 10 minutes before transferring to a cooling rack.
Optional – enjoy warm with additional toppings (nuts, brown sugar, milk, etc.) OR pack them in containers and bring to work for breakfast and/or snacks.
