Oatmeal, Apple & Carrot Cake

 

Moist, Flavorful Bites of Fall Comfort

These Oatmeal, Apple & Carrot Cake Muffins are soft, naturally sweetened mini-loaves bursting with flavor from grated apple, shredded carrot, dried apricots, and raisins. Chopped oats add a hearty texture while the milk binds everything together—no eggs or butter required!

Perfect for breakfast, snack time, or as a healthy dessert on the go.

Why You’ll Love This Recipe:

•  Simple Ingredients: All pantry and fridge staples—no fancy tools needed.
•  Fall Flavors in Every Bite: Apple and carrot bring natural sweetness and moisture.
•  Hearty Oat Base: Adds fiber, texture, and wholesome goodness.
•  Quick Bakes: Ready in under 30 minutes—ideal for busy mornings.
•  Freezer-Friendly: Make a double batch and keep some tucked away for later.

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Ingredients (Makes 12 muffins):

For the Dry Mix:

• 2 cups (200g) rolled oats , pulsed in a blender to chop finely
• 1 tsp baking powder

For the Wet Mix:

• 1 cup (240ml) milk of choice (dairy or plant-based like almond, oat, or soy)

For the Good Stuff:

• 1 medium carrot , grated
• 1 medium apple , grated (Granny Smith adds nice tartness)
• 9 dried apricots , rinsed with hot water and chopped
• 4 tbsp raisins , rinsed and drained

Optional Add-In:

• ½ tsp cinnamon or nutmeg – for extra fall flair
• A drizzle of honey or maple syrup – for added sweetness
• 2 tbsp crushed walnuts or pecans – for crunch

Instructions:

Step 1: Preheat Oven & Prep Tin

Preheat oven to 350°F (175°C) .

Grease a 12-cup muffin tin or line with paper liners.

Set aside.

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Step 2: Chop the Oats

Place rolled oats in a blender or food processor and pulse a few times until coarsely chopped (not powdered).

This helps them bind better and gives a cake-like texture.

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Step 3: Mix Dry Ingredients

In a large bowl, combine:

• Chopped oats
• Baking powder

Stir well to evenly distribute the baking powder.

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Step 4: Add Milk to Thicken

Pour in:

• Milk of choice

Mix thoroughly until the oats begin to absorb the liquid.

Let sit for 2–3 minutes so the batter thickens slightly.

Step 5: Fold in Veggies & Fruits

Add:

• Grated carrot
• Grated apple
• Chopped apricots
• Raisins

Gently fold into the mixture until fully combined.

Tip: Squeeze out excess moisture from grated apple and carrots using a clean towel for best texture.

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Step 6: Fill & Bake

Using a spoon or cookie scoop, fill each muffin cup to the top with batter.

Smooth the tops and optionally sprinkle with cinnamon or chopped nuts before baking.

Bake at 350°F (175°C) for 20–25 minutes , or until golden brown and a toothpick inserted comes out clean.

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Step 7: Cool & Enjoy

Let cool in the tin for 5–10 minutes , then transfer to a wire rack to finish cooling.

Serve warm or at room temperature.

Enjoy with:

• A dollop of Greek yogurt
• A smear of nut butter
• Or just plain with a mug of tea or coffee

Tips for Success:

•  Use Tart-Sweet Apples: Like Honeycrisp or Braeburn for balanced flavor.
•  Don’t Overgrate Carrots: Medium grate works best—too fine can make the muffins soggy.
•  Sprinkle Before Baking: Try adding a cinnamon-sugar topping or streusel for extra indulgence.
•  Make It Gluten-Free: Use certified gluten-free oats and milk of choice.
•  Meal Prep Friendly: Store cooled muffins in an airtight container for up to 3 days—or freeze for longer storage.

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Serving Suggestions:

• Perfect for breakfast, lunchboxes, or midday snacks.
• Ideal for baby showers, school parties, or potlucks.
• Great with smoothies, coffee, or a glass of cold almond milk.

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Nutritional Information (per muffin, makes 12 – approximate):

(Without optional toppings – based on regular ingredients)

• Calories: ~120 kcal
• Protein: ~3g
• Carbohydrates: ~18g
• Fat: ~4g
• Fiber: ~2g
• Sugar: ~7g

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These Oatmeal, Apple & Carrot Cake Muffins are a comforting blend of flavors that feels like autumn in every bite. With their moist crumb, natural sweetness, and warming spices—they’re perfect for cozy mornings or anytime you want a taste of homemade comfort.

So go ahead and bake this batch today… because once you try it—you’ll be making these again and again!

High Protein Energy Balls

 

The easiest no bake protein balls on the internet with four different flavors.

Chocolate peanut butter, tahini chocolate chip, cinnamon raisin and almond joy. 

Take 10 minutes to whip up a batch of these protein balls and snack healthy all week long.

Duration:

PREP TIME :10 minutes 

TOTAL TIME: 10 minutes 

SERVINGS: 24

Ingredients

CHOCOLATE PEANUT BUTTER

• 1 ½ cups old fashioned rolled oats
• 1 cup natural peanut butter
• ¼ cup honey or maple syrup
• 2 scoops, about 50-60 grams chocolate protein powder
• 2 Tablespoons chocolate chips

ALMOND JOY

• 1 ½ cups old fashioned rolled oats
• 1 cup natural almond butter
• ¼ cup honey or maple syrup
• 2 scoops, about 50-60 grams chocolate protein powder
• 1–2 Tablespoons unsweetened shredded coconut

CINNAMON RAISIN COOKIE

• 1 ½ cups old fashioned rolled oats
• 1 cup cashew butter
• ¼ cup honey or maple syrup
• 2 scoops, about 50-60 grams vanilla protein powder
• 2 Tablespoons raisins
• ¼ teaspoon cinnamon

TAHINI CHOCOLATE CHIP

• 2 cups old fashioned rolled oats
• 1 cup tahini
• ¼ cup honey or maple syrup
• 2 Tablespoons mini chocolate chips

Instructions

CHOCOLATE PEANUT BUTTER

• Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.
• Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
• Once combined, use a small cookie scoop to scoop and form the dough into balls.
• Store in a covered container in the fridge or freezer.

ALMOND JOY

• Place oats, almond butter, honey, protein powder and shredded coconut in a large bowl and stir to combine.
• Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
• Once combined, use a small cookie scoop to scoop and form the dough into balls.
• Store in a covered container in the fridge or freezer.

CINNAMON RAISIN COOKIE

• Place oats, cashew butter, honey, protein powder, raisins and cinnamon in a large bowl and stir to combine.
• Getting the mixture to combine takes a little arm muscle and it may seem a little crumbly at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
• Once combined, use a small cookie scoop to scoop and form the dough into balls.
• Store in a covered container in the fridge or freezer.

TAHINI CHOCOLATE CHIP

• Place oats, tahini, honey, protein powder and chocolate chips in a large bowl and stir to combine.
• Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
• Once combined, use a small cookie scoop to scoop and form the dough into balls.
• Store in a covered container in the fridge or freezer.

Notes

• If the protein ball mixture seems a little too dry or crumbly, add water or almond milk, 1 teaspoon at a time, until the mixture forms together.

Nutrition

Serving: 1ball (Chocolate PB) | Calories: 104kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 2mg | Fiber: 2g | Sugar: 3g

Air Fryer Chicken Thighs Recipe

 

Air fryer chicken thighs are the crispiest, tastiest, and juiciest chicken you’ll eat. They take just 25 minutes to cook — perfect for busy weeknights.

Total Time: 35 minutes Yield: 4 servings

INGREDIENTS

2 lbs. chicken thighs, bone-in and skin-on (about 4 pieces) 1 tablespoon vegetable oil 1/2 tablespoon salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon Italian seasoning 1 teaspoon Worcestershire sauce or soy sauce (optional) 1 teaspoon balsamic vinega

INSTRUCTIONS

Place chicken thighs in a large sealable ziploc bag. Add oil and all seasoning. Seal the bag and shake well. Press the air out of the bag and make sure it’s tightly sealed. Press the seasoning around the chicken to coat (You can also marinate it in a bowl covered with plastic cling wrap). Place in the refrigerator and marinate for at least 1 hour, up to overnight.

When ready to cook, preheat the air fryer to 375F, about 5 minutes. Place the thighs (skin side up) in a single layer in the air fryer basket and cook for 25-28 minutes until the skin turns crispy and golden brown to your desired level of crispiness. The internal temperature for the chicken should reach 165F as read on a meat thermometer.

Serve immediately with your favorite side dish or veggies like Mashed Potatoes, Air Fryer Garlic Green Beans, or Air Fryer Broccoli.

Vanilla Protein Ice Cream Recipe

This Ninja Creami vanilla protein ice cream is made with a Fairlife Core Power protein shake, stevia, and sugar free instant pudding mix.

Indulge in the exquisite simplicity of homemade goodness with the Ninja Creami Vanilla Ice Cream recipe.

Elevate your dessert game with this creamy delight, blending high-quality ingredients to create a velvety-smooth vanilla treat that surpasses store-bought alternatives.

Prep Time : 5 minutes mins

Freeze time: 12 hours hrs

Total Time : 12 hours hrs 5 minutes mins

Equipment

• Ninja Creami
• Large mixing bowl
• Whisk

Ingredients

For a standard pint

• 14 ounces Fairlife Core Power Vanilla Protein Shake
• 1 tablespoons stevia
• 1 tablespoons sugar free instant vanilla pudding mix

For a deluxe pint

• 21 ounces Fairlife Core Power Vanilla Protein Shake
• 2 tablespoons stevia
• 2 tablespoons sugar free instant vanilla pudding mix

Instructions

Part one

• In a mixing bowl, add the protein shake, stevia, and pudding mix. Whisk until the stevia is dissolved and there are no lumps. The pudding mix will not fully dissolve. Allow the bubbles to settle (less than 1 minute) before pouring the mixture into a Creami pint.
• Pour the mixture into a clean Creami pint. Cover it with a lid and freeze on a level surface for a minimum of 12 hours.

Part two

• After freezing, remove the frozen pint from the freezer and remove the lid. Put the opened pint into the outer bowl of the Ninja Creami machine, install the Creamerizer Paddle to the lid, and lock the lid assembly to the bowl. Slide the bowl assembly into the machine’s motor base, twist it to the right to lock it into place, and select the Ice Cream button.
• After processing is complete, unlock and remove the bowl assembly from the ice cream maker and remove the outer bowl lid. The first spin will likely appear icy or crumbly since this is a lite ice cream recipe. Re-spin if needed until you reach a creamy consistency. Serve immediately.
• Optional: If adding mix-ins, create a small tunnel with a spoon in the center of the ice cream to the bottom of the pint. Add the mix-ins, reassemble the bowl, and process using the Mix-In program.

Notes

Nutrition is based on the standard pint size.

Storage: Use a spoon to flatten the top of the ice cream and cover it with the storage lid before refreezing. The ice cream will harden as it re-freezes, so you will need to process it again on the lite ice cream setting.

Deluxe Mix-Ins: When adding mix-ins in the Deluxe model, you can process the top half of the pint with one mix-in, scoop the top half out into a bowl, and then process the bottom half of the pint with a different mix-inn