Carrot Cake Blender Muffins

Carrot Cake Blender Muffins

Our easy blender muffins with a new twist, in a carrot cake flavor, topped with crunchy pecans for texture exposure and healthy fats for your little ones.

Carrot Cake Blender Muffins

Carrot Cake Blender Muffins

If you’ve tried any of my blender muffins (Spinach or Beet), you probably make them on repeat and you’re looking for other veggies and flavors to incorporate in your littles ones’ diets. Of all the recipes I’ve ever published (including the ones on Inspiralized), I think that these blender muffins are my most popular.

Why? They’re so easy! Literally, these blender muffins are made in a blender – all of the ingredients are combined in a blender, poured into muffin tins, baked for under 25 minutes, and enjoyed by all.

Carrot Cake Blender Muffins

The key to these muffins is the banana. The banana has to be nice and ripe (even overripe works), because it gives these muffins that sweetness that our little ones naturally yearn for. This makes it easier to introduce new veggies like spinach, beet, or here, carrot.

With these blender muffins, I’ve included the delicious flavors of carrot cake that’s guaranteed to make your little ones experiment with carrots, if they haven’t yet.

Carrot Cake Blender Muffins

You can make these into a dessert by topping with some chocolate chips before baking in the oven. Or, for a snack, I love smothering them in some almond butter. Otherwise, Luca enjoys them mostly at breakfast time. They’re so quick – I start them at 7:15am and by 7:45am, he’s eating them!

I added a sprinkle of pecans on top (finely chopped to avoid any choking hazards) to give the muffins a new texture and add some healthy fats. It’s also a tasty way to test allergens!

Tell me – does your little one love these blender muffins as much as Luca does?

Serves 8 muffins

Carrot Cake Blender Muffins

10 minPrep Time

22 minCook Time

32 minTotal Time

Save RecipeSave Recipe


  • 2/3 cup shredded carrot 
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 eggs 
  • 1 ripe banana
  • 1 tablespoon ground flaxseed 
  • 3 tablespoons rolled oats 
  • to top: finely chopped pecans


  1. Preheat the oven to 350. Blend all the ingredients together in a high speed blender. Pour the batter into muffin liners or muffin tins. Top with pecans and push into the batter. Bake for 22-24 minutes or until edges begin to brown. Let cool before serving.

Carrot Cake Blender Muffins

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Lucy says:
Hi Ali, could we have a pin button for recipe. I found it finally on your pinterest page after a lot of hunting. Thanks. Lucy
Marisa says:
Just discovered your website and I want to try out some of your recipes for my son, Luca. Just one quick question. I don’t have flaxseed. Can I just leave it out or should I replace it with something else. If so, what?
Jacqueline says:
My toddler loves these, so I guess that makes them a success, but I could NOT eat them myself! They were much too bland and soggy for my taste.
Meaghan says:
So happy to hear they love them!
Jeanne says:
Made mine. They came out tasting delicious but on the darker side. I made some tweaks so thinking that it may have been that. Toddler loved it now just to have 7 month old try them.
Meaghan says:
That's so great to hear!
Candace says:
So delicious! Natural sugar, just those simple ingredients. Made these 3 times
Meaghan says:
Yes! We love simple recipes!
Jacqueline says:
My toddler loves these, and I'm glad to have a sugar free option for her. Bonus: I think they taste disgusting, so I don't touch her supply.
Meaghan says:
Haha, happy to hear she's loving them!
Anonymous says:
I made these today the kids ate them I put some cream cheese frosting on them to make them more appealing and that did the trick.
Meaghan says:
They're such a great treat! Way to go!
Monica says:
I’ve made these a couple times and really enjoy them. But they do fall pretty flat once they’ve cooled- any thoughts/suggestions on adding a leavener?
Meaghan says:
We haven't given that a shot but we always encourage experimenting to find the right consistency for you! Let us know if you give it a try.
Anonymous says:
Do these need to be refrigerated? Today is day 3 (I made them Tuesday and today is Friday) and they taste rancid today! I tried them when they were fresh and my infant and I loved them! I’m new to baking but I’m not sure why they’re bad today. Advice?
Meaghan says:
Hi! This is great question. Yes! Because of those fresh ingredients you want to refrigerate to keep them as fresh as possible!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the best part of these cookbook photoshoots (this is my fourth! 🤯) is that you get to eat the recipes you’ve written, cooked by someone else. 👏🏼 is it just me or does food taste better when it’s cooked by someone else?! 🤔 why is that?! ...

day 2 of our cookbook photoshoot is underway, and we're so overjoyed with how amazingly this book is coming together! 👏🏼 there isn't a recipe that hasn't been tasted and loved, every photo is absolutely stunning, and we're truly working with the dream team here @evansungnyc 📸 @carlaghart 🥣 @hadassmirnoff 👩🏻‍🍳⁣

I know it's a while until the book will be out and available, but trust me: IT'LL BE WORTH THE WAIT! right, @feedinglittles?

#16weekspregnant #16weekspregnantwithtwins #pregnantwithtwins #pregnantwithmultiples #twinpregnancy #nyc

VEGETARIAN ZUCCHINI & QUINOA LASAGNA, a fan favorite 👏🏼😍 the zucchini cooks to just al dente for a real lasagna-like texture and the quinoa gives this vegetarian dish a burst of protein and texture. I love making this during the summertime with fresh zucchinis and basil, but it’s amazing year round ☀️ grab the recipe up on the blog! ⁣

#spiralized #spiralizer #meatlessmonday #vegetarianrecipes #vegetarianmeals #vegetariandinner