For one reason or another, I seem to write these posts in the wee hours of the morning. It’s almost 2am where I currently sit, alone on the couch with my laptop, listening for the occasional murmurs from my tiny humans down the hall. Was that a full-fledged cry? Do I need to go in there? Will I get sleepy snuggles with my almost-2-year-old-boy? Not tonight, and that’s ok, he needs the rest. So do I, but here I sit.
I’m not going to try to psychoanalyze my late night writing habit, other than to say that most of the time I am afraid of the BLANK WHITE SCREEN. What in the heck do I type about carrot cake blender muffins? What prose will both entertain and inspire you to pull out your blender or food processor and whip up these easy and healthy treats?
Prose might be taking it a bit far.
This is the fourth variation of the blender muffin series, and I’m only scratching the surface. You would not believe how many flavor combinations I have floating around in my brain. I’m thinking red velvet is next. And since Valentine’s Day is two week’s away, I guess I should have done that one a bit sooner, but instead you get carrot cake. Congratulations. No, seriously, congratulations! These are delicious, and Michael says they’re the best yet. So there you have it – husband approved. That’s love.
In case you don’t already know about the magic of blender muffins, here’s how it works. Measure ingredients into a blender (or food processor), blend like crazy, pour into muffin cups, bake, cool, devour, the end. Here’s what we’ve already covered:
Vegan Blender Muffins – the original recipe that started it all. These are so yummy, even plain.
Vegan Double Chocolate Hazelnut Blender Muffins – These muffins were on tv! I made them for my first-ever local tv appearance, and have done several since.
Vegan Pumpkin Blender Muffins – check out the comments for an unfortunate story involving Christmas morning and a misreading of the ingredients. Let’s just say I’m glad I wasn’t the one doing the misreading.
Now let’s make carrot cake! Muffins!
Basically, these are the original blender muffin recipe, with carrots and some spices (dig out the Pumpkin Pie Spice you’d didn’t think you’d see again until next November). Except instead of the cashews used in the original recipe, I used pepitas (raw pumpkin seeds), because I wanted to make them nut-free, and they worked so well in the pumpkin blender muffins.
If you aren’t familiar with the original recipe, it goes like this: Old-fashioned oats, raw cashews (or other nut), maple syrup and/or sugar, vanilla, baking soda, salt, and water. That’s it! The oats combined with the seeds/nuts magically transform into a tender yet pleasingly dense muffin that has deigned to be referred to as moist (one of the most hated/loved word amongst food writer people).
Oh yeah, and these are AMAZING with some sweetened coconut cream dolloped on top with some extra raw carrot shreds. You should definitely do that. Or, go crazy and do the cinnamon cashew icing from the pumpkin muffin recipe. Or just enjoy these straight up in all their carrot glory.
You are 30 minutes away from eating something healthy and delicious, plus you’ll be consuming vegetables in dessert/snack form. Not sure there’s anything better. Well, I can think of one thing – this ridiculously cute video where Vida and Josh try out the muffins and I show how to make them.
But seriously, if you have a few minutes to spare you should just go make these muffins. They are that good.
Carrot Cake Blender Muffins
- 3 cups rolled oats (use certified GF oats for gluten-free)
- 3/4 cup raw pepitas* (pumpkin seeds)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice (or 1/2 tsp. cinnamon (1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg))
- 2 cups water
- 1 cup shredded carrot
For Coconut Whipped Topping*
- 1 can of coconut cream or coconut milk (refrigerated until cream hardens and separates from water**, not lite)
- 2 Tablespoons maple syrup + 1/4 teaspoon cornstarch
- Preheat oven to 375 degrees F.
- Add all ingredients except carrot to a blender or food processor and puree until mostly smooth and no large pieces of seeds remain.
- Add in shredded carrots and pulse to mix in
- Fill 12 muffin liners to the brim with batter (there should be just enough).
- Bake for 25 minutes or until a toothpick comes out mostly clean.
- Remove muffins to a cooling rack for at least 10 minutes before enjoying with a pat of vegan butter, coconut whipped topping (see below), or simply plain.
Coconut Whipped Topping
- Open the can of coconut cream or coconut milk and scoop off the solidified cream. Reserve the water to use for the muffin batter, if desired.
- Blend the maple syrup and cornstarch along with the coconut cream until aerated. Coconut cream will whip up like a sturdy whipped cream, and coconut milk will be less sturdy but equally delicious. Store extra topping in the fridge for 2-3 days, if it lasts that long.
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I’m new to your site and I’m really excited to try and sneak “healthy” into the family diet. With that said, my husband is diabetic and carrot cake is his favorite. I can’t wait to give these a try! Do you have the nutritional facts by chance?
Hi, Susan! So glad you found me. 🙂 I haven’t been very good about updating nutritional information for my recipes, but I’m working on changing that. I just added the nutrition facts for the carrot cake blender muffins, you can find it at the end of the post (click the “jump to recipe” button at the top of the post so you can skip the scrolling). Let me know if you have any questions. 🙂
Hannah Elizabeth says
Haha!!! “Can your friends smell it?” ??? Cracked me up! ? I can verify, these muffins are delicious!! I love the whole blender muffin montage. ?
She’s the best little assistant/co-host ever, isn’t she? 😉
Yummy! Thank you.
Bethany @ athletic avocado says
These carrot cake muffins look incredible! Oh so easy to make, and perfect for a slightly sweet breakfast option 🙂
I just polished two off for breakfast yesterday, they’re filling and hearty but still taste almost like dessert. 🙂
Gloria Hornback says
They look yummy! Loved watching Vida help you! She is getting so big! ? Miss you guys! Can’t wait to try this version. Already love the others, but these look super yummy!
I love when Vida does the videos with me! She is growing up way too fast, I keep telling her to slow down and she keeps ignoring me. These are Michael’s fav of the blender muffins, so I’m looking forward to hearing what you think too!
Gloria Hornback says
Oh, and by the way, Beth…you look fantastic, girl! ❤️
Awww…thank you! 🙂
Jocelyn (Grandbaby cakes) says
These are so sensational!
Oh thank you Jocelyn! Since you are the queen of baked goods, I’m glad you think so. 😉
Rachel Gurk says
These sound so great and easy!
Thanks Rachel! 🙂
Megan @ MegUnprocessed says
Looks amazing! Love how quick it is to make!
Thanks Meg! Me too! 🙂
Look wonderful… Hoping to use my quick oats I accidentally bought ?
– I know the recipe says to blend everything up, so I’m assuming they would work but do you think I should use less of the quick oats? Or do you know the grams that would be super 🙂
So, I have tested this recipe with quick oats, and they do work, but not nearly as well as the rolled oats. My theory is that because the quick oats are already partially cooked, they don’t absorb the moisture and thicken up the same way as the rolled oats do. If you decide to try them with the quick oats anyway, my recommendation would be to add 1/4 cup more (I haven’t tested it by weight, so sorry), and then after the batter has been poured into the muffin cups, let it sit for about 5 minutes before baking. I’ve found that can help the batter set up a little bit better. Good luck!
Cheryl Merrill says
HI,Beth – I wonder if you can recommend something to replace corn starch, please?
Hi Cheryl! Actually, I tested it again recently without the cornstarch, and it was totally fine, especially if you have time to stash it in the fridge for a bit before adding it to the muffins. I’ve been filling fresh fruit in the coconut whip as well, and it’s almost too good, because I can’t stop eating it. 🙂
Art from My Table says
I love that these muffins are sneakily healhty and the clean up is simple. Plus, you can’t go wrong with Carrot Cake!
Baker by Nature says
I love blender recipes!
The pepitas, can you sub something else for them? Are they just for flavor?
Does t. stands for teaspoon or tablespoon?
Hi Ula! It’s teaspoon. I’m in the process of updating the recipes to spell out the measurements. 🙂
First recipe I tried with my american newly bought
cup measurement, so much more convinient than converting to dl ????
Really tasty and will be a good snack for the kids and me now during maternity leave! Also really quick and easy to do in the blender.
Amazing! Just discovers your recipes. Can I make these as a loaf? Cooking time?
Hi Lydia! I’ve tried this as a loaf and the weight of the oats is just too heavy to support that volume. I’m going to try to figure out a way to make it into a loaf by mixing the oats with another blendable grain, I’ll update when I get it right!
Thanks Joann for weighing in on the loaf option. I figured that might be the case and that you’d already tested. Looking forward to muffins!
Selma Drinjakovic says
I can already tell these muffins will taste absolutely amazing. I just tasted the batter after blending it all together, and the mix alone is scrumptious. They are in the oven now, making my kitchen smell yummy. I have a tendency to avoid sugar, so I subbed the maple syrup with agave sweetener (Low GI).. Tastes just as good as sugar! Thank you Beth for sharing this wonderful recipe!!
I love these muffins! I make them every couple of weeks. Today I added the zest of a large orange and replaced the water with orange juice. Delicious! Thank you for this awesome recipe.
I just found your site and starting to go through the many recipes.. I want to try this recipe and have a question. What nut substitute can you recommend for this? Almonds, cashews? Thanks in advance.
Hi Sara! Just to be sure I understand, you’d rather use a nut in place of the pepitas, which are seeds? If that’s the case, either cashews or almonds would definitely work. The original base recipe of these blender muffins uses cashews and works great. I hope that helps! 🙂
Beth –thanks very much for the reply! So, I tried your recipe for the chocolate hazelnut muffins and my family loved them. So when I saw this carrot cake one, I wanted your advice ( not a fan of pumpkin seeds).. if I can replace the pepitas seeds with almonds or cashews or any other nut you can recommend, and would the replacement be exact… 3/4 cup seeds replaced with 3/4 cup of cashews? thank you in advance for the reply.
Oh no! I totally forgot to respond to this. So sorry. I can’t taste the pumpkin seeds, just FYI, but if you don’t want to use them, you can definitely sub with almonds or cashews, keeping the 3/4 cup measurement. I hope that helps!
Thank you so much. We have several different diets in our home and these were a perfect fit for everyone. The kids loved them. I don’t know how I missed the blender muffin craze, but I honestly hadn’t had a muffin in about two years, since giving up dairy and trying to avoid gluten. Until I found your recipes, that is. These are great to make with the kids and so yummy! I didn’t have pumpkin seeds and just used cashews and they turned out very well!
Oh I’m so excited to hear this, Stephanie! I love that the cashews worked out so well for you – they are actually the base of the original blender muffin recipe, but I’ve found that many nuts can be used. Walnuts are the only ones that tend to turn a weird color (gray-ish/purplish). Thanks again for letting me know that these were a hit for your family! <3
Just watched ‘DevineMunchies’ (YouTube) make and devour these. She loved them….now I really want to eat them too!
Thanks for sharing!
These are delicious! How do you store the leftovers? Can they be frozen?
Nadine Bargnes says
Can you use a loaf pan instead of a muffin pan?
J. F. says
Where in the written recipe does it say how much shredded carrot to use?
Sorry I’m blind. Never mind.
No worries! 🙂
Nicole R says
Would adding raisins mess up the recipe in terms of moisture?
I’m about to make these, but just making sure that you meant baking soda and not baking powder. It seems like it should be baking powder ????
I meant baking soda! 🙂 It works and is often used in muffin recipes. Hope you enjoy them!