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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


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




  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.


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


  • 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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