This recipe for Carrot Cake Blender Mini Muffins is the answer to all your questions!
Who doesn’t love things that are “mini”? I may be biased because I am quite short…but I think “mini” things are just more fun! Mini skirts, mini golf, mini coopers and these delicious mini muffins.
Full of carrots, oats, bananas and no added sugar, my recipe for Carrot Cake Blender Mini Muffins is one you don’t have to feel guilty about giving your kids. It’s the perfect way to fit more fruits & veggies into their diet. Give some for breakfast, store them in their lunchbox or simply enjoy as an afternoon snack!
Another reason I love this recipe….it’s made in a blender! Combine, mix and pour all from one simple container. It makes life so much easier in the kitchen.
Start by combining all the ingredients into a blender:
2 cups oats
2 Tbsp natural maple syrup
1 1/2 tsp baking soda
1 tsp vanilla
1/2 cup Greek yogurt
1/4 cup almond milk
2 tsp cinnamon
1 tsp nutmeg
1 cup shredded/chopped carrots
Blend until you have a smooth texture then pour into your muffin tins. (This recipe fills approximately 24+ mini muffin tins, depending on size.) Bake at 400 degrees F for approximately 15 minutes.
My Carrot Cake Blender Mini Muffins are full of nutritious ingredients and easily pop-able anytime of day.
Check out more of my favorite muffin recipes below:
- 2 Bananas
- 2 eggs
- 2 cups oats
- 2 Tbsp natural maple syrup
- 1 1/2 tsp baking soda
- dash salt
- 1 tsp vanilla
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup shredded/chopped carrots
- Combine all ingredients in a blender.
- Pulse until you have a smooth texture, then pour into muffin tins. (Fills approximately 24+ mini muffin tins).
- Bake at 400 degrees F for approximately 15 minutes.