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5 from 4 votes
Quick and Easy Carrot Cake “Blender” Muffins (Vegan, GF, Oil-Free, Refined Sugar Free)
Prep Time
5 mins
Cook Time
15 mins
 

With the help of a blender, these simple and delicious muffins come together in no time.

Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 muffins
Author: Michael Monson
Ingredients
The “dry”:
  • 1 ½ cups (175g) rolled oats or 1 cup whole oat groats or steel cut oats*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • pinch salt
The “wet”:
  • 1 large very ripe banana
  • ½ cup plant milk of choice
  • 3 to 4 tablespoons maple syrup, agave, or coconut sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons chickpea flour
  • 1 teaspoon apples cider vinegar
Fillings:
  • ¼ cup 1 small carrot finely grated carrot, squeezed dry.
  • ¼ cup raisins (optional but highly recommended)
  • 2 tablespoons toasted coconut flakes (optional but highly recommended)
  • ¼ cup chopped walnuts (optional but highly recommended)
Instructions
  1. Preheat the oven to 375 F. (or 350 F. convection)
  2. Add the “dry” ingredients to a blender, and blend until the oats have turned into flour. Transfer the “dry” mixture to a mixing bowl. Add the “wet” ingredients to the same blender, and blend until creamy. Pour the “wet” into the bowl with the “dry”, and stir until combined. Mix in fillings of choice, except for the chopped walnuts.
  3. Divide batter into 6 lined muffin cups, filling each one to the top. Top with a few pieces of chopped walnuts before placing them in the oven and baking at 375 F. (or 350 F. convection) for 15 to 17 minutes. The muffins are done when you can touch the tops of the muffins and feel that they are cooked all the way through.
  4. Remove muffins from the oven. Eat as soon as they are cool enough to handle. Let muffins cool completely before storing in an air-tight container.
  5. Note: If using silicone baking liners, remove the muffins from the liners as soon as they are cool enough to handle to prevent the muffins from getting soggy.
Recipe Notes

*Make sure your oats are certified gluten-free to ensure that the muffins are gluten-free.