I’m so excited to share a new flavor of my breakfast cups: Carrot Cake! These cozy, holiday-inspired cups are packed with warm spices and textures that I know you’ll love. They’re incredibly easy to make, gluten-free, versatile, and so, so good!
Preheat your oven to 350°F (175°C).
In two separate bowls, mix the dry and wet ingredients.
Combine the wet and dry ingredients, mixing until well combined.
Line a muffin tray with parchment paper. Using a tablespoon or cookie scoop, fill each muffin cup and press down with your fingers or a spoon to create a cup shape.
Bake for 15-17 minutes or until golden.
Let the cups cool, then fill them with your favorite toppings: yogurt, bananas, berries, nut butter, shredded coconut—get creative!
