Mini Chocolate Chip Carrot Cakes

dairy free / gluten free

These super cute, delicious mini chocolate chip carrot cakes are packed with protein, gluten free, and can be whipped up in a flash using a blender!

I’m OBSESSED with making snack cakes ever since I got my hands on a mini load baking pan. This is my second time using it and I love it more than making one big cake I have to force myself to stop cutting pieces from These mini cakes are the perfect serving size.

There are so many different combinations I can think of to use this recipe for, but it being the beginning of fall had me craving carrot cake with cinnamon, nutmeg, pecans and chocolate chips.

Mini Chocolate Chip Carrot Cakes

ingredients:

• 2 cups rolled oats

• 1/2 cup peanut butter

• 2 ripened bananas

• 1/4 cup honey or maple syrup

• 1/4 cup milk (can be plant-based)

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 cup shredded carrots

• 1/2 cup semi sweet chocolate chips

• 1/2 cup pecans

directions:

1. preheat the oven to 350. grease your mini loaf pan or place a piece of parchment paper into each loaf.

2. in a food processor or blender, combine the oats, peanut butter, bananas, honey, milk, eggs, vanilla, cinnamon, nutmeg, and carrots. blend until the batter forms. transfer the mixture to a bowl.

3. add the pecans to the food processor and pulse it until they are chopped. you can also just chop them up really small. add these into the batter.

4. fold in the chocolate chips.

5. pour the batter into the mini loaf pan and add some more chocolate chips on top.

6. bake for 20-25 minutes.

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