Imagine sinking your teeth into a moist, perfectly spiced muffin that's not only incredibly delicious but also completely guilt-free! These Easy Blender Carrot Cake Muffins are about to revolutionize your breakfast or snack time, proving that healthy eating can be both simple and irresistibly tasty. Whether you're vegan, gluten-sensitive, or just looking for a nutritious treat that doesn't compromise on flavor, this recipe is your ultimate game-changer.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup grated carrots
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 cup gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly grated.
- Add almond butter, maple syrup, and almond milk to a high-speed blender. Blend until smooth and well combined.
- In a separate mixing bowl, whisk together gluten-free flour blend, baking soda, cinnamon, and ground ginger until thoroughly mixed.
- Pour the wet ingredients from the blender into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a vegan cream cheese frosting before serving.
Tips
- Grate carrots fresh for the best moisture and flavor - pre-packaged shredded carrots can be too dry.
- Don't overmix the batter; mix just until ingredients are combined to keep muffins tender.
- Use a high-speed blender for the smoothest wet ingredient mixture.
- Check muffins a few minutes early - oven temperatures can vary slightly.
- Let muffins cool completely before storing to prevent sogginess.
- Store in an airtight container at room temperature for 3-4 days, or freeze for up to a month.
- For extra nutrition, consider adding a handful of chopped walnuts or raisins to the batter.
- Use a light hand when folding in carrots to maintain the muffins' delicate texture.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 18g
Protein: 5g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
