Easy Blender Carrot Cake Muffins (Gluten-Free + Vegan)

Grab your blender and a few ingredients and make these Healthy Gluten-Free Carrot Cake Muffins! These delicious, moist muffins are vegan, naturally sweetened, and perfect for breakfast or a grab-and-go snack!

If you love carrots in all forms, definitely try our Carrot Cake Pancakes, Carrot Ginger Smoothie, or Immunity Boosting Carrot Lentil Soup next!

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I love carrot cake anything, especially when I can prepare it in the blender, put it in the oven, and create healthy mini carrot cake muffins that I can snack on all throughout the day! These gluten-free blender carrot cake muffins are a carrot cake lover’s dream come true!

Whenever I make these carrot cake muffins, I probably eat at least three a day! And why should it matter!? These healthy little muffins are packed with protein, fiber, and other amazing nutrients, all while being gluten-free, vegan, and sweetened with natural sweeteners— talk about a win-win! These are seriously the best carrot cake muffins! 

Is Carrot Cake Healthier Than Regular Cake?

Your traditional carrot cake may not be any healthier than regular cake, but these carrot cake muffins sure are! They are filled with protein from the oats and ground flaxseeds (plus you can add a couple of scoops of your favorite protein powder if you like), and they are filled with carrots, nuts, and delicious dried fruit! Not only are they perfectly sweetened with dates, but the dates also provide a variety of antioxidants and tons of fiber! 

Vegan Gluten-Free Carrot Cake Muffins 

What Do You Need To Make These Gluten-Free Carrot Cake Muffins?

• Rolled Oats: If you are sensitive to gluten, be sure to use gluten-free oats like this one: Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
• Natural Sweeteners: Dates and Coconut Sugar. The dates also help to keep these carrot cake muffins moist. You can substitute with 1 medium-sized banana if you’d prefer. You can also substitute coconut sugar with brown sugar.
• Carrots: Of course! I like to use pre-shredded carrots to make this recipe even easier to make! 
• Liquids: Non-dairy milk (I use Almond Milk), Olive Oil, Vanilla Extract
• Spices and Such: Cinnamon, Nutmeg, Ginger, Sea Salt, Baking Soda, Baking Powder
• Flax Egg: You’ll need 2 flax eggs for this recipe. The flax egg acts as a binder to keep the ingredients together. It also provides amazing nutrients like protein, essential amino acids, and fiber. To Make a Flax egg simply mix 1 tbsp ground flaxseed + 2.5 tbsp water. Let it sit for 10 minutes before using. You can also substitute the flax egg with regular eggs if you prefer.  Here is great ground flaxseed to use: Viva Naturals – The BEST Organic Ground Flax Seed
• Optional Toppings and Additions: Walnuts, pecans, dried cranberries, sliced almond, coconut shavings. You can add these ingredients into the carrot cake mix or add them on top of the muffins before baking the muffins. 

Easy Gluten-Free Carrot Cake Muffins Recipe

How To Make Healthy Gluten-Free Carrot Cake Muffins?

1. Gather your ingredients. Start by soaking the dates so that they are easier to blend and creamier when blended. Preheat the oven to 350°F.
2. Grab your blender and add all of the ingredients to the blender. Start by blending on a low setting and gradually work your way up to a higher speed while using the tamper tool to push down the ingredients so that everything is fully incorporated. This is the blender I use: Vitamix 7500 Blender.
3. Once your muffin batter reaches your desired consistency (I like to leave mine a little chunky for added texture), add in the walnuts/pecans and dried cranberries/raisins. (optional) Mix on low to incorporate into the batter.
4. Using a spoon or spatula, fill the muffin tin openings with the carrot cake batter. Top with shredded almonds, coconut, and walnuts/pecans.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins rest in the pan for 10 minutes before transferring onto a wire rack to cool completely.

Can You Freeze These Carrot Cake Muffins?

You most certainly can! I love to make a large batch and freeze them for later. You can store these carrot cake muffins in an airtight container in the freezer for up to 3 months. When you are ready to enjoy them, let them thaw overnight in the fridge.  Once unthawed, you can warm them for 15-30 seconds in the microwave or briefly in the toaster oven.

What To Eat With Your Muffins?

Of course, you can enjoy these delicious, moist carrot cake muffins on their own, but you can also top them with cream cheese, honey, almond butter, or jam for even more of a treat. Here are two of my favorite, tasty nutrient-dense jams!

• Blueberry Chia Sea Moss Jam
• 10-Minute Raspberry Chia Jam

I Hope You Enjoy These Gluten-Free Carrot Cake Muffins!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.

More Healthy Baked Treats That Are Perfect For Breakfast!

• Vegan Carrot Cake Baked Oats (Gluten-Free)
• Orange Cranberry Muffins
• Easy Blender Pumpkin Muffins (Gluten-Free)
• Blueberry Zucchini Muffins | Gluten-Free + Vegan
• Double Chocolate Zucchini Muffins | Gluten-Free + Vegan
• Baked Chocolate Donut | Gluten-Free + Vegan
• Baked Strawberry Donuts | Vegan + Gluten-Free