Pumpkin Spice Carrot Blender Muffins

dairy freevegetarian
Pumpkin Spice Carrot Blender Muffins

These nutritious unsweetened muffins are mixed in a blender, poured into muffin liners, and baked for a healthy, seasonal muffin that is just sweet enough, thanks to ripe bananas. These firm muffins are meal prep friendly and can be packed as a breakfast or on-the-go snack! 

Pumpkin Spice Carrot Blender Muffins

If you know me, you know I love my blender muffins! But seriously, these muffins have been such a blessing with my picky toddler Luca. Some weeks, it feels like he won’t touch a single vegetable, but I know that he’ll crush a full batch of my blender muffins and that’s multiple servings of vegetables!

If you have a picky toddler or if you’re just looking for something new to make and serve to your little ones (or yourself – they’re one of my favorite snacks!), you’ll love these seasonal blender muffins, made with pumpkin spice, because…. well, fall = pumpkin spice, right?

Pumpkin Spice Carrot Blender Muffins

The key here is really finding ripe bananas, so they’re sweet and add that needed sweetness to the muffins. These are meal prep friendly, packable, and honestly, there’s always about a dozen in my freezer!

I love these muffins slathered with nut butter or sun butter and served with a side of fruit for breakfast. Flaxseed, oats, eggs, and a veggie, these are the kind of muffins that make you feel like a supermama!

For an extra spin, pour the batter into a sheetpan, bake them, and use cookie cutters to make fun shapes! Or, add some chocolate chips and serve these as a healthy dessert! Heck, stick a birthday candle in them!

For more blender muffin recipes, try these varieties:

and more here.



  • 2/3 cup shredded carrot
  • 1/2 teaspoon pumpkin spice
  • 1/8 teaspoon cinnamon
  • 2 eggs
  • 1 ripe banana
  • 1 tablespoon ground flaxseed
  • 3 tablespoons rolled oats


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


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5 from 1 vote

Pumpkin Spice Carrot Blender Muffins


  • 2/3 cup shredded carrot
  • 1/2 teaspoon pumpkin spice
  • 1/8 teaspoon cinnamon
  • 2 eggs
  • 1 ripe banana
  • 1 tablespoon ground flaxseed
  • 3 tablespoons rolled oats


  • Preheat the oven to 350. Blend all the ingredients together in a high speed blender. Pour the batter into muffin liners or muffin tins. Bake for 22-24 minutes or until edges begin to brown. Let cool before serving.
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Anonymous says:
What would you substitute for the eggs if you wanted it a vegan recipe. Applesauce?
Meaghan says:
any vegan egg substitute will do! Flax egg even!
Teri says:
Any way I could add crushed pineapple? Adding more dry to counteract the extra liquid?
Meaghan says:
We haven't given that a go but we certainly encourage experimenting. If you do add it in let us know how it goes!
Miki says:
these were super easy and turned out great! my baby and 5 year old love them. thanks for an awesome recipe!
Meaghan says:
Yay! This makes us so happy to hear!
Anonymous says:
Can somebody fix this recipe? Some time in the last week, the "recipe" section has changed from being the Muffin recipe at the top of the page to a butternut squash recipe. I'm sure this is a simple error that someone can easily fix, but I was hoping to make these muffins- and can't find the recipe!
Meaghan says:
We are working on getting this fixed. Thanks for the heads up!
Rachel Tsadok says:
Hi! New to your website and printing out some of your awesome recipes! Which rolled oats do you buy? Can I use Quaker quick oats? Thanks!
Meaghan says:
You can use whatever you have on hand!
Lindsay B says:
Followed the directions but they didn’t turn out. Any thoughts on what went wrong? Over blending? I cooked an additional 5 minutes and they were still thin and undercooked sticking to the muffin liners.

Meaghan says:
It's possible no enough oats were used! Maybe give that shot!!!
Albertina says:
This recipe is easy to make and very delicious! I have already made it 5 times in 2 weeks. I would have given you 10 stars if it was possible.

5 stars

Meaghan says:
YAY! This is what we love to hear! Thank you for giving it a rating.
Anonymous says:
Does this recipe use pumpkin puree or just pumpkin spice? When I look at it the recipe doesn't show pumpkin puree as an ingredient.
Meaghan says:
It uses pumpkin spice!

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
~ Top knot caps x 2⁣
~ Swaddle blankets x 2⁣
~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
~ Shampoo & conditioner⁣
~ Body wash⁣
~ Toothbrush & toothpaste⁣
~ Deodorant⁣
~ Hair ties⁣
~ Dry shampoo⁣
~ Glasses & contact lenses⁣
~ Nipple cream⁣
~ Facial wipes⁣
~ Body wipes⁣
~ Lip balm⁣
~ Hair band⁣

TWIN MAMAS - anything I'm missing?! 👇🏼👇🏼 #twinpregnancy #hospitalbag #31weekspregnantwithtwins #monoditwins #twinpregnancy #pregnantwithtwins #31weekspregnant #expectingtwins #identicaltwins #identicaltwinpregnancy ⁣


we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

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