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

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  • 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

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Leave a Comment


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?

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