Carrot Cake Blender Muffins
Pull out your blender and whip up these simple carrot cake blender muffins! Kid-friendly, gluten and dairy-free, and full of fruits and veggies!
Servings: 10 Servings
Calories: 122kcal
Ingredients
- 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
Instructions
- 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!)
Nutrition
Calories: 122kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Cholesterol: 16mg | Sodium: 142mg | Potassium: 214mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2160IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 0.8mg