Ingredients:

• 1 cup unsweetened almond milk
• .5 cup canned coconut milk
• 2 eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 2 cup rolled oats
• 1.5 teaspoon cinnamon
• 1 teaspoon baking powder
• .5 teaspoon sea salt
• 1 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup walnuts

Instructions:

Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking. In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined. Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts. Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set. Cream Cheese Glaze In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest. Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.