Quick and nutritious carrot cake muffins made entirely in the blender! These are gluten-free, dairy-free, and packed with wholesome ingredients, perfect for a healthy breakfast or snack.
Ingredients:
1 egg (or flax egg)
¼ cup mashed banana
¼ cup applesauce
¼ cup coconut yogurt
¼ cup maple syrup
1½ cups oats
¼ cup almond flour
¼ cup coconut sugar
2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
1 cup grated carrots
Directions:
Preheat oven to 350°F. Grease a muffin tin.
Blend all ingredients except carrots until smooth. Stir in carrots.
Divide batter into muffin cups and bake for 22-24 minutes.
Prep Time: 5 minutes | Cooking Time: 22 minutes | Total Time: 27 minutes
Kcal: 122 | Servings: 10 muffins
