Healthy Carrot Cake Muffins

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Healthy Carrot Cake Muffins

Muffins are a staple in my house. They’re the perfect food for busy families. Muffins can easily be made in large batches all at once (provided you have a few muffin tin pans on hand!). I love to make double batches and freeze them for quick snacks. They can also be eaten for breakfast when you’re on the go!

It’s no secret that I’m a glutton for carrot cake. It’s also no secret my family goes crazy over any kind of muffin I whip up. This is where the idea of carrot cake muffins was born! What’s even better than being flavored like a carrot cake (well, maybe) is that these muffins are dairy and gluten free!

If you leave out the honey, they’ll be sugar free too. I tried them with the honey and without it. My family liked them both ways. If they’ll eat them without the added sugar, why not make them that way? If you’re just starting to cut out refined sugars from your diet and prefer something a little sweeter, go ahead and add the honey in. After all, when it’s all said and done, each muffin has less than a tablespoon of honey in it.

These carrot cake muffins are a great way to get more vegetables into your diet. Who isn’t looking for ways to add in more vegetables to their daily quota? You can grate the carrots to the consistency you prefer. If you have reluctant eaters, you might want to start out shredding the carrots really fine. Once they’re cooked, the carrots are practically undetectable!

Enjoy these tasty and healthy treats for your next snack!

Carrot Cake Blender Muffins

Author: Allison Robertson

Serves: 12 muffins

Prep Time: 5 minutes

Total Time: 25 minutes

Ingredients

  • 2 cups old fashion oats, gluten free
  • 2 large ripe bananas
  • 2 eggs
  • ½ cup grated carrots (about 2 large carrots)
  • ¼ cup honey (optional)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp vanilla
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1/8 tsp salt

Instructions

  • Preheat your oven to 350 degrees F. Line a muffin tin with paper, foil, or silicone liners, and set aside.
  • In a blender (I used my Vitamix. Any blender will do the job.) pour in the oats. Blend the oats until they resemble flour.
  • Add all of the other ingredients to the blender. You can leave out the honey if you prefer your baked goods to be less sweet. Blend until well combined.
  • Using a grater or food processor, grate the carrots to a fine shred.
  • Add the grated carrots to the blender. Using a spatula, fold the carrots to the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for 15-18 minutes, or until a toothpick comes clean.
  • I recommend organic ingredients whenever possible.

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