Go Back
+ servings

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!
5 from 14 votes
Print Pin
Course: Breakfast, Snack
Cuisine: American, Gluten-Free, Healthy Options
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 Carrot Cake Muffins
Calories: 216kcal
Author: Capri Lilly


  • High Speed Blender


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


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


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. 


Calories: 216kcal