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BLENDER CARROT CAKE MUFFINS -- made without any oil, gluten, dairy or refined sugar!
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Healthy Carrot Cake Blender Muffins

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!
Course Dessert, Snack
Cuisine American
Keyword carrot cake, healthy muffins, muffins
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 10 Servings
Calories 122kcal
Author Alyssa

Ingredients

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