Pull out your blender and whip up these healthy and simple carrot cake blender muffins! Kid-friendly, gluten and dairy-free, and full of fruits and veggies!
Happy Sunday friends! Today we're making muffins. In the blender. And they're healthy. AND they taste like carrot cake. It's like a triple whammy in muffin-form.
We're making these carrot cake blender muffins because it's finally, and I mean finalllly, Spring weather and I just can't be bothered to make muffins the traditional way. You know the stirring, the mixing, the beating, the combining. I'd rather just throw everything in the blender, scoop and bake.
So that's what we're gonna do. And we're going to make them super-duper healthy while we're at it. Because why the heck not!
We're using the semi-same base as our Blackberry Lime Quinoa Muffins, but changing a few things around to make them even easier.
We start by blending up our batter which is just an egg (or flax egg), banana, applesauce, maple syrup, oats and coconut yogurt. Right there we've got protein, natural sugars, vitamins from those fruits, and complex carbohydrates.
Once we've got that blended up and smooth, you can add in your almond flour, coconut sugar and spices.
We're keeping things traditional in terms of flavor and the gang's all here. Cinnamon, nutmeg and vanilla extract bring a warm, coziness to these muffins, and make them taste like a true slice of carrot cake. Personally, I think organic spices and extracts have more flavor, so if you're looking for a good brand, I highly recommend Simply Organic.
Then we just stir in our grated carrots and pop them in a muffin tin!
Honestly, this might be one of the easiest muffin recipes on the planet. No sifting, no stirring, no beating and seriously minimal clean up. I think you'll agree…doesn't get much better than that!
One thing I absolutely love about muffins is that they're versatile. They can be eaten on the car ride to work without you causing an accident, they can be warmed up and eaten at your desk because they'll survive being tossed in your bag, and they can also be enjoyed at a lavish Easter brunch and still be every bit as delicious.
Plus, they're an awesome snack, post-workout fuel AND they freeze well.
So basically muffins are the ultimate breakfast food and you should probably make these for meal prep this week. Just sayin'!
If you do end up making these carrot cake blender muffins, you'll notice that you're also sneaking in some fruits AND veggies. So if you've got kids at home or a picky eater you're dealing with (hello…a partner perhaps!?), these muffins are a great way for you to get them eating their nutrients, in a way that tastes like a dessert.
And to make them even more crave-worthy? I definitely recommend serving them slightly warm, dipped in peanut butter. It's what takes these muffins from amazing to knock-your-socks-off good. Just the most perfect combination in the world!
I can't wait to hear what you think of this recipe! Make sure to snap a pic and share it with me on Instagram by tagging @simplyquinoa – your photos make my day, every day!
More Muffin Recipes to Try:
- Skinny Pumpkin Quinoa Muffins
- Apple Cinnamon Vegan French Toast Muffins
- Healthy Honey Applesauce Blender Muffins
- Gluten-Free Lemon Poppy Seed Muffins with Coconut Butter Icing
- Chai Spiced Oat & Quinoa Flour Muffins
- Skinny Raspberry Chocolate Chip Quinoa Muffins
Healthy Carrot Cake Blender Muffins
- 1 large egg or 1 flax egg 1 T flax + 3T water
- 1/4 cup mashed banana about 1 medium
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut yogurt or milk
- 1/4 cup maple syrup or liquid sweetener of choice
- 1 1/2 cup oats
- 1/4 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup grated carrots
- Chopped walnuts to garnish optional
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Add the egg, banana, applesauce, milk and syrup into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the carrots and walnuts) and blend again until combined. Stir in carrots.
- Fill each cup ¾ of the way full. Sprinkle with walnuts if using and press down slightly so they stay in place. Add water to the ones that are unused.
- Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some peanut butter!)
This recipe is brought to you in partnership with Simply Organic. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!
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