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
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.
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.
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?