Originally posted January 29, 2018.
This recipe for Carrot Cake Blender Mini Muffins is the answer to all your questions!
Who doesn't love things that are "mini"? Mini skirts, mini golf, mini coopers and these delicious mini muffins. I think "mini" things are just more fun!
Full of carrots, oats, bananas and no added refined 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!
Did I mention this entire recipe is made in a blender! Combine, mix and pour all from one simple container. It makes life so much easier in the kitchen.
WHAT INGREDIENTS DO I NEED?
- 1 ripe banana
- 2 eggs
- 2 cups old fashioned oats
- ¼ cup gluten free flour
- 4 tablespoon natural maple syrup
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- dash salt
- ½ cup vanilla yogurt
- 3 tablespoon coconut oil - melted
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup shredded/chopped carrots
HOW DO I MAKE CARROT CAKE BLENDER MINI MUFFINS?
Place the banana, eggs, maple syrup, yogurt, coconut oil and shredded carrots into your blender. Mix until you have a smooth texture.
Add the remaining dry ingredients and continue to blend until a creamy batter is made.
Pour the batter into your prepared muffin tins. (This recipe fills approximately two mini muffin pans, depending on size.)
Bake at 375 degrees F for approximately 9 minutes.
My Carrot Cake Blender Mini Muffins are full of nutritious ingredients and easily pop-able anytime of day.
TRY OUT MORE YUMMY MUFFIN RECIPES BELOW:
Gluten Free Caramel Apple Muffins
Dark Chocolate Banana Oat Blender Muffins
Gluten Free Sweet Spinach Muffins
Almond Flour Peanut Butter Molasses Muffins
Vegan Double Chocolate Oat Muffins
Carrot Cake Blender Mini Muffins
Ingredients
- 1 ripe banana
- 2 eggs
- 2 cups old fashioned oats
- ¼ cup gluten free flour
- 4 tablespoon natural maple syrup
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- dash salt
- ½ cup vanilla yogurt
- 3 tablespoon coconut oil - melted
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup shredded/chopped carrots
Instructions
- Place all of the banana, eggs, maple syrup, yogurt, coconut oil and shredded carrots into your blender. Mix until you have a smooth texture.
- Add the remaining dry ingredients and continue to blend until a creamy batter is made.
- Pour the batter into your prepared muffin tins. (This recipe fills approximately two mini muffin pans, depending on size.)
- Bake at 375 degrees F for approximately 9 minutes.
Anne says
My blender couldn’t handle this stiff mix and it made a lot my than 24 I i muffins! Just wondering about your proportions. In the oven so can’t comment on tast.
Julie says
Thanks for the message! It may depend on how strong/large your blender is. Once you have blended the wet ingredients, try pouring it into a large bowl and stirring in the dry ingredients.