Pumpkin Spice Carrot Blender Muffins

Pumpkin Spice Carrot Blender Muffins

Baby Feeding, Inspiralized Kids, Kids Feeding, Recipes For Kids, For Baby, For Kids, Carrot
These nutritious unsweetened muffins are mixed in a blender, poured into muffin liners, and baked...
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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.

INGREDIENTS

  • 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

INSTRUCTIONS

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.

 

Pumpkin Spice Carrot Blender Muffins

5 from 1 vote
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Ingredients

  • 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

Instructions

  • 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.
with love, Ali

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comments

  • What would you substitute for the eggs if you wanted it a vegan recipe. Applesauce?
    Reply
    • any vegan egg substitute will do! Flax egg even!
      Reply
  • Any way I could add crushed pineapple? Adding more dry to counteract the extra liquid?
    Reply
    • We haven't given that a go but we certainly encourage experimenting. If you do add it in let us know how it goes!
      Reply
  • these were super easy and turned out great! my baby and 5 year old love them. thanks for an awesome recipe!
    Reply
    • Yay! This makes us so happy to hear!
      Reply
  • 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!
    Reply
    • We are working on getting this fixed. Thanks for the heads up!
      Reply
  • 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!
    Reply
    • You can use whatever you have on hand!
      Reply
  • 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.
    Reply
    • It's possible no enough oats were used! Maybe give that shot!!!
      Reply
  • 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.
    Reply
    • YAY! This is what we love to hear! Thank you for giving it a rating.
      Reply
  • 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.
    Reply
  • what if you don't have flax?
    Reply
    • You can use a flax alternative or lessen the moist ingredients. It just helps bind!
      Reply
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