Carrot Cake Blender Muffins

Carrot Cake Blender Muffins are deceptively healthy but taste like dessert! Naturally sweetened, gluten-free, vegan, and oil-free, yet moist and delicious!
Course Breakfast, Snack
Cuisine American Vegan
Keyword vegan breakfast, vegan muffin, plant-based muffin, wfpbno muffin, plant-based, wfpb, wfpbno
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 160kcal
Author Beth Hornback


  • 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.


Serving: 1muffin | Calories: 160kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Sodium: 265mg | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 0.8mg