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These carrot cake muffins are easy to make in your blender and have an incredible texture. They are sweetened with dates and maple syrup for that healthy, on-the-go breakfast!
These blender carrot cake muffins are the ultimate solution for a quick, nutrient dense treat that feels like a classic dessert. All you have to do is whiz together rolled oats, fiber rich dates, and heart-healthy olive oil in a blender. This makes these an ideal option for busy mornings or a spontaneous afternoon snack.
If you’re adverse to coconut shreds, just add in more rolled oats. You can sub in honey instead of the maple syrup.
The shredded carrots add moisture and a boost of vitamins, resulting in a tender, fluffy texture. If you are craving a carrot cake treat but not all the sugar, this recipe is for you!
To elevate these carrot cake muffins, a light and tangy homemade frosting serves as the perfect finishing touch. Just whip together cream cheese, Greek yogurt, and maple syrup and you get a protein packed alternative.
If you love this recipe, you will adore my Healthy Oatmeal Carrot Cake Bread or my No Bake Healthy Carrot Cake.
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Healthy Carrot Cake Muffins
Ingredients
- 1½ cups (120 g) rolled oats
- 1/2 cup (40 g) unsweetened coconut shreds
- 9 medium medjool dates, pitted
- 1/3 cup (70 g) olive oil
- 2 eggs
- 4 small carrots, shredded
- 1/4 cup (80 g) maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch ground nutmeg
- 1/4 tsp salt
Optional Frosting:
- 6 oz (170 g) cream cheese, room temp
- 1/4 cup (50 g) Greek yogurt, room temp
- 2 tbs maple syrup, room temp
- 1/2 tsp vanilla extract
- Optional garnish: crushed pecans
Instructions
- Preheat oven to 350℉. Spray a 12 slot muffin tray with olive oil.
- In a blender, pulse together the oats, coconut shreds, dates, olive oil, eggs, carrots, syrup, vanilla, baking soda, cinnamon, nutmeg and salt until mostly broken down and a thick batter forms. Divide the batter evenly on to your muffin tray filling each slot about half way. Bake for 16-18 minutes or until toothpick comes out clean. Allow to set in pan for 10 minutes and then transfer to a wire rack.
Frosting:
- In a medium bowl using an electric hand mixer, beat together the cream cheese, yogurt, syrup, vanilla and beat until smooth. Spread frosting on to the tops of COMPLETELY COOLED MUFFINS. Top with crushed pecans.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use honey instead of maple syrup.
- If you don’t like coconut shreds, just use more oats.
- The shredded carrots should be about 2 cups total.
- Nutritional info includes the frosting.