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.

Recipe

Serves Serves: 12-16 muffins

Pumpkin Spice Carrot Blender Muffins

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 1.5 cups grated carrot
  • ½ cup rolled oats
  • 2 tablespoons ground flaxseed
  • 2 medium ripe bananas
  • ½ teaspoon pumpkin spice (or just use cinnamon)
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Preheat the oven to 350 degrees. Place all of the ingredients into a blender and blend until smooth. Pour into muffin liners and bake for 25-28 minutes or until firm and browned on the edges. Serve immediately or store in the freezer for up to 3 months or the refrigerator for up to 5 days.
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