For one reason or another, I seem to write these posts in the wee hours of the morning. It’s almost 2am where I currently sit, alone on the couch with my laptop, listening for the occasional murmurs from my tiny humans down the hall. Was that a full-fledged cry? Do I need to go in there? Will I get sleepy snuggles with my almost-2-year-old-boy? Not tonight, and that’s ok, he needs the rest. So do I, but here I sit.
I’m not going to try to psychoanalyze my late night writing habit, other than to say that most of the time I am afraid of the BLANK WHITE SCREEN. What in the heck do I type about carrot cake blender muffins? What prose will both entertain and inspire you to pull out your blender or food processor and whip up these easy and healthy treats?
Prose might be taking it a bit far.
This is the fourth variation of the blender muffin series, and I’m only scratching the surface. You would not believe how many flavor combinations I have floating around in my brain. I’m thinking red velvet is next. And since Valentine’s Day is two week’s away, I guess I should have done that one a bit sooner, but instead you get carrot cake. Congratulations. No, seriously, congratulations! These are delicious, and Michael says they’re the best yet. So there you have it – husband approved. That’s love.
In case you don’t already know about the magic of blender muffins, here’s how it works. Measure ingredients into a blender (or food processor), blend like crazy, pour into muffin cups, bake, cool, devour, the end. Here’s what we’ve already covered:
Vegan Blender Muffins – the original recipe that started it all. These are so yummy, even plain.
Vegan Double Chocolate Hazelnut Blender Muffins – These muffins were on tv! I made them for my first-ever local tv appearance, and have done several since.
Vegan Pumpkin Blender Muffins – check out the comments for an unfortunate story involving Christmas morning and a misreading of the ingredients. Let’s just say I’m glad I wasn’t the one doing the misreading.
Now let’s make carrot cake! Muffins!
Basically, these are the original blender muffin recipe, with carrots and some spices (dig out the Pumpkin Pie Spice you’d didn’t think you’d see again until next November). Except instead of the cashews used in the original recipe, I used pepitas (raw pumpkin seeds), because I wanted to make them nut-free, and they worked so well in the pumpkin blender muffins.
If you aren’t familiar with the original recipe, it goes like this: Old-fashioned oats, raw cashews (or other nut), maple syrup and/or sugar, vanilla, baking soda, salt, and water. That’s it! The oats combined with the seeds/nuts magically transform into a tender yet pleasingly dense muffin that has deigned to be referred to as moist (one of the most hated/loved word amongst food writer people).
Oh yeah, and these are AMAZING with some sweetened coconut cream dolloped on top with some extra raw carrot shreds. You should definitely do that. Or, go crazy and do the cinnamon cashew icing from the pumpkin muffin recipe. Or just enjoy these straight up in all their carrot glory.
You are 30 minutes away from eating something healthy and delicious, plus you’ll be consuming vegetables in dessert/snack form. Not sure there’s anything better. Well, I can think of one thing – this ridiculously cute video where Vida and I and my mom make carrot cake blender muffins on Facebook Live. She pushes my buttons sometimes, but dang I am lucky to get to be that girl’s momma. If you have a few minutes to spare, check out the video!
But seriously, if you have a few minutes to spare you should just go make these muffins. They are that good.
- 3 c . rolled oats use certified GF oats for gluten-free
- 3/4 c . raw pepitas* pumpkin seeds
- 1/2 c . maple syrup
- 1 t . vanilla extract
- 1/2 t . salt
- 1 1/2 t . baking soda
- 1 1/2 t . pumpkin pie spice (or 1/2 tsp. cinnamon 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg)
- 2 c . water
- 1 c . shredded carrot
- 1 can of coconut cream or coconut milk refrigerated until cream hardens and separates from water**, not lite
- 2 T . maple syrup + 1/4 tsp. cornstarch)
Preheat oven to 375 degrees F.
Add all ingredients except carrot to a blender or food processor and puree until mostly smooth and no large pieces of seeds remain.
Add in shredded carrots and pulse to mix in
Fill 12 muffin liners to the brim with batter (there should be just enough).
Bake for 25 minutes or until a toothpick comes out mostly clean.
Remove muffins to a cooling rack for at least 10 minutes before enjoying with a pat of vegan butter, coconut whipped topping (see below), or simply plain.
Open the can of coconut cream or coconut milk and scoop off the solidified cream. Reserve the water to use for the muffin batter, if desired.
Blend the maple syrup and cornstarch along with the coconut cream until aerated. Coconut cream will whip up like a sturdy whipped cream, and coconut milk will be less sturdy but equally delicious. Store extra topping in the fridge for 2-3 days, if it lasts that long.