Carrot Cake Blender Muffins are deceptively healthy but taste like dessert! Naturally sweetened, gluten-free, vegan, and oil-free, yet moist and delicious!
- 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.
Nutrition Info does not include frosting.