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

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

by Capri Lilly

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 love carrot cake goodies, definitely try my delicious Carrot Cake Pancakes next!

close up of Honey drizzle on gluten free carrot cake muffins

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I love carrot cake anything, especially when I can prepare 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!

close up of gluten free carrot cake muffins

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 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 

Ingredients to make Blender Carrot Cake Muffins: gluten free oats, cinnamon, nutmeg, shredded carrots, coconut sugar, non dairy milk, olive oil, pecans, dried cranberries, soaked pitted dates, flax egg, baking powder, baking sugar

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

Visual steps of How to Make Healthy Blender Carrot cake muffins : step 1 add all ingredients to the blender, step two shows blended texture with all ingredients incorporated, step 3 shoes mixture in muffin pan, step 4 shows mixture in muffin pan with toppings of almond, coconut shredding, and pecans.

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.
image of carrot cake muffins in muffin tin fresh out of the oven

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 a few 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 below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!

More Healthy Baked Treats That Are Perfect For Breakfast!

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

Honey drizzle on gluten free carrot cake muffins
Print Recipe
5 from 8 votes

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

Vegan, gluten-free carrot cake muffins prepared in a blender, then baked to perfection. These healthy, moist, flavorful muffins are perfect for breakfast or a grab-and-go snack!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Healthy Options
Keyword: blender, breakfast, carrot, carrot cake, gluten-free, healthy muffins, healthy snack options, muffins, vegan
Servings: 12 Carrot Cake Muffins
Calories: 216kcal
Author: Capri Lilly

Equipment

  • High Speed Blender

Ingredients

Flax Egg **see notes

  • 2 tbsp Ground Flaxseed
  • 5 tbsp Water

Blender Carrot Cake Muffins

  • 2 cups Rolled Oats (make sure to use certified gluten-free oats)
  • 6 Medjool Dates, soaked and pits removed
  • 1/3 cup Coconut Sugar (or Brown Sugar)
  • 3-4 Carrots, peeled and shredded (about 2 cups total)
  • 1/4 cup Non-Dairy Milk
  • 1/3 cup Olive Oil
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Vanilla
  • 1/4 tsp Sea Salt
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda

Optional Add-ins and Toppings

  • 1/2 cup Walnuts or Pecans
  • 1/4 cup Raisins or Dried Cranberries
  • 1/4 cup Shredded Coconut
  • 2 tbsp Sliced Almonds

Instructions

Making the Flax Egg

  • In a small bowl, sitr together ground flax and water. Set aside until it thickens and is ready to use (at least 10 minutes).

Making the Blender Carrot Cake Muffins

  • Gather your ingredients. Start by soaking the dates so that they are easier to blend and creamier when blended. Then, make the flax egg and set it aside until it is ready to use.
  • Preheat the oven to 350°F.
  • Grab your blender and add all of the ingredients to the blender (except the optional add-ins). 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.
  • 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.
  • Line the muffin pan lightly with cooking oil. Using a spoon or spatula, fill the muffin pan openings with the carrot cake batter. Top with shredded almonds, coconut, and walnuts/pecans.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins rest in the pan for 10 minutes before transferring onto a wire rack to cool completely, about 5-10 minutes.
  • Enjoy

Notes

Soak Dates for at least 30 minutes before blending. This helps to make them easier to blend and provide a creamier consistency. *You can use one medium banana instead of the dates if you prefer.
How To Make Flax Egg: 1 Tbsp Ground Flaxseed + 2.5 Tbsp = 1 Flax Egg. *Can sub with regular eggs (1 regular egg = 1 flax egg)
After removing the muffins from the oven, let them cool in the muffin pan for at least 10 minutes to avoid them falling apart. 
STORE: Store the muffins in an airtight container in the fridge for up to 5 days. 
FREEZE: 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. 

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15 comments

Delicious Gluten-Free Carrot Cake Pancakes - Good Food Baddie March 26, 2021 - 4:26 pm

[…] you love carrot cake, you’ll definitely want to try my Easy Blender Carrot Cake Muffins […]

Reply
Leslie March 26, 2021 - 5:30 pm

5 stars
Great carrot cake muffin recipe with lots of texture and delicious flavors!

Reply
Capri Lilly March 26, 2021 - 8:26 pm

Thank you, Leslie! I am glad you like!

Reply
Sondra March 26, 2021 - 5:48 pm

5 stars
Mm this looks perfect!

Reply
Julia March 26, 2021 - 7:41 pm

5 stars
Wow, can’t believe these are gluten free! They’re delicious!

Reply
Capri Lilly March 26, 2021 - 8:26 pm

Hi Julia! I’m so glad you like!

Reply
Emily Flint March 27, 2021 - 2:39 am

5 stars
Ooooh, I love carrot cake and I can’t wait to make some muffins in the blender!!

Reply
Linda March 27, 2021 - 6:10 am

5 stars
I’m a fan of carrot cake and this muffin wins the best carrot cake muffin award! Love the texture and flavor in every bite

Reply
Capri Lilly March 27, 2021 - 9:03 pm

That makes me so happy! I’m so glad you love the muffins!!

Reply
Ramona Sebastian March 27, 2021 - 9:34 am

5 stars
A truly delicious recipe. I’ve made these carrot cake muffins for breakfast today and they disappeared already. Thank you for sharing this wonderful recipe, I will be making it again for sure!

Reply
Capri Lilly March 27, 2021 - 9:02 pm

Hi Ramona! I’m so happy to hear it! I’m glad you enjoyed the recipe!

Reply
Elizabeth Flight March 28, 2021 - 12:42 pm

5 stars
Great recipe! We loved it!

Reply
Capri Lilly March 28, 2021 - 5:32 pm

Hi Elizabeth! I am so glad you liked it!

Reply
Jessica Formicola March 29, 2021 - 12:20 pm

5 stars
I am loving all things carrot cake right now, and if I can have it for breakfast too, I’m sold! These muffins look incredible and I can’t wait to try them!

Reply
Capri Lilly March 31, 2021 - 3:54 am

Hope you enjoy!

Reply

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