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Vegan Carrot Cake Blender Muffins (gluten-free, oil-free}

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Back-to-Monday mornings need my delicious, vegan carrot cake blender muffins to make the day bright! They are also oil-free, gluten-free, & flourless.

It’s exciting to get back into a routine, but that does not necessarily mean it’s easy. Some solace is helpful in the transition, and that’s where these muffins come in. They are full of the familiar flavors and comforts of carrot cake (perhaps my favorite cake, ever), but they are simultaneously the very thing you need to eat for the energy and confidence you need to face any and all of the realities of Monday morning.

Moist, tender and cakey, they also happen to be very fast and easy to make.

The ingredients are familiar, and likely on hand already. I chose to use coconut milk (the beverage variety, available in tetra paks) and coconut sugar to add a subtle hint of coconut flavor, but you can use any plain milk that you like or have on hand, as well as sub brown sugar for the coconut sugar. These are Monday morning muffins, designed for minimizing stress and avoiding special trips to the grocery store for ingredients.

Carrots, oats, seeds (I used sunflower and pepita), spices, vanilla, the milk and the sugar: toss them into the blender and blend until smooth.

Pureeing the carrots right into the batter adds to the gently sweetness of the muffins while keeping the added sugar low. It adds plenty of moistness, as well as an appealing, golden-orange hue, to the finished muffins, too. Win, win and win!

Post blending, simply pour the batter into 10 muffin cups. I like to add a sprinkle of seeds, oats and finely chopped coconut, too, for visual appeal, as well as toasty crunch, but it’s up to you whether you choose to do the same.  Slide the muffin tin into the oven to bake for a spell (roughly 25 minutes), and you, my friend, are done. Take a look at what your minimal efforts can yield:

Wholesome oats, vegetable first thing in the morning, heart-healthy fats, courtesy of the seeds, and, best of all, warm, delicious, carrot cake goodness. These are seriously frugal, too, so go ahead an pat yourself on the back for strting the week with a budget-conscious mindset.

These are great travelers for your commute, and children munch them up (although I recommend leaving off any extra toppings I you do; it seems to deter from their muffin aesthetics. Adding a few mini chocolate chips, however, is an approved enhancement).

Don’t forget to munch one before a workout, too, for cake empowerment.

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Vegan Carrot Cake Blender Muffins (gluten-free, oil-free}}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 10 muffins 1x
  • Diet: Gluten Free

Description

Back-to-Monday mornings need my delicious, vegan carrot cake blender muffins to make the day bright! They are also flourless & gluten-free.


Ingredients

Scale

Instructions

  1. Preheat oven to 375F.Line 10 cups of a standard muffin tin.
  2. Place all of the ingredients (except optional toppings) into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups. Sprinkle with optional toppings.
  3. Bake in the preheated oven for 20 to 25 minutes until centers are puffed and muffins are golden brown.
  4. Cool in tin set on a cooling rack for 10 minutes. Remove from tin and serve warm or cool completely.

Notes

Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 3 months.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 129
  • Sugar: 7.8 g
  • Sodium: 178 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 19.1 g
  • Fiber: 2.3 g
  • Protein: 4.4 g
  • Cholesterol: 0 mg

Keywords: vegan gluten-free carrot muffins, flourless, flourless vegan muffins, oats, egg-free, nut-free, oil-free, oil-free vegan muffins, carrot muffins

 

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Recipe rating

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Jen

Monday 22nd of February 2021

These were good! Simple and easy to make! Have any of your batches ever turned slightly green after they cooled down?

Samara

Wednesday 3rd of February 2021

So, these were delicious - however - now that they're baked, when I cut into them they are green (???) Even though there were no green ingredients? I used sunflower seeds, not pepitas. Cannot figure it out! Any idea what happened?

Anna

Saturday 30th of January 2021

Love this recipe! I use cashews instead of sunflower seeds and soy milk instead of coconut beverage. Works great.

Camilla

Sunday 31st of January 2021

Sounds perfect, Anna! Thank you so much for sharing your substitutions 😊

Chana

Tuesday 29th of August 2017

Hi ? I would like to do the recipe but Using stevia instead of sugar. I use the stevia that has a tiny spoon. My question is if I have to add more oatmeal to compensate the volume of the missing sugar. Thanks in advance for your help ?

Camilla

Thursday 31st of August 2017

Hi Chana! Yes, I think you will need to add a bit more volume to make up for the absence of sugar. Yes, a few more oats, and I would up the water a bit, too, since sugar adds moisture in addition to sweetness. I would love to know how it works out (I am sure other readers would, too!)

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