Breakfast Banana Carrot Cakes

Makes 8 servings (using this silicone mini loaf pan - the best!). This makes for great breakfast or snack prep.

Wet Ingredients:

• 1 cup plain Greek yogurt

• 1 large egg

• 3 small ripe bananas (more brown = more sweet)

• 1/4 cup pure maple syrup

• 1 tsp vanilla extract

“Frosting” Ingredients:

• 1/4 cup low fat cream cheese

• 1/2 cup plain greek yogurt

• 1/2 tsp vanilla extract

• 1 tbsp coconut sugar or pure maple syrup

Dry Ingredients:

• 1 cup oats

• 1 cup unbleached or wheat flour (I love King Arthur)

• 1 cup shredded carrots (I buy pre-shredded for ease)

• 1 tsp baking soda

• 1 tbsp cinnamon

• 1 tsp nutmeg

• 1/4 tsp salt

  Instructions:

  Preheat oven to 350F. Combine wet ingredients in a bowl, then add in dry ingredients. Evenly place mixture in the loaf pan. Bake for 20-22 minutes or until toothpick/knife comes out clean. In a separate bowl, combine frosting ingredients. You can store these separately in the fridge and apply frosting when ready to eat.

  Nutrition | 1 mini loaf with frosting — calories: 205, protein: 8.3g, carbs: 38.5g, fat: 2.8g, fiber: 3.4g

  Nutrition | 1 mini loaf without frosting — calories: 180, protein: 7.2g, carbs: 34g, fat: 2g, fiber: 3g