• Laura

Healthy Carrot Blender Muffins




I've been thankful that we haven't been lacking in produce recently thanks to a local farm CSA box and also a box of veg from another company that comes to the door. I'm making whatever attempts I can to stay home and not go out and these muffins were in an odd way all a part of that.


When it comes to cooking these days I really try to plan out my flour usage carefully. We've made cookies with almond flour and I've made bread with AP and Bread flour. Biscuits have been made with self-rising flour and I even have some cake flour that I'm sure will get used here soon.


Making muffins from the carrots I had was no different. Which flour would I use? I did some research and loved the idea of using oatmeal in a blender and not needing flour after all. Win win.


These muffins are super moist and pretty healthy. I love things like that which make me feel good about this being their breakfast or afternoon snack. Actually, I really love things like this being their breakfast; it means I'm able to help them understand how big they are by actually getting themselves their own food! What a concept!


This recipe makes 12 muffins. We ate ours warm of course with butter but they'd be yummy with honey too. To make them even healthier you could use coconut oil where I used canola. Once again, I'm just trying to ration out even my oils! These would freeze really well but I'm not so sure ours will last that long. I ended up making another batch!





Ingredients You'll Need

  • 2 cups shredded carrot

  • 2 cups original oats (not quick-cooking)

  • 1 cup chopped dates

  • 1/2 cup canola oil

  • 1/2 cup real maple syrup

  • 2 eggs

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon ground nutmeg

  • 1/3 cup raisins


  1. Preheat the oven to 350 and spray a muffin tin with cooking spray.

  2. In a blender (I used a Vitamix) add all ingredients and blend until combined.

  3. Using a scoop divide batter between 12 muffin tins.

  4. Bake for 15-17 minutes. My oven cooked them in 16 minutes.

  5. Allow to cool in the tin for 3 minutes and then move to a wire rack to cool completely.


Enjoy and stay safe + home friends!

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© 2020 Laura Sears 

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