Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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These carrot muffins come out fluffy and smell amazing. The riper the banana, the sweeter these will be. I've also made them using grated apples. Love how it's all done in a blender.

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Recipe Summary

cook:
20 mins
total:
25 mins
prep:
5 mins
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.

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  • Mix together oats and flaxseeds in a small bowl.

  • Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

If using liners, still spray with a nonstick cooking spray. There is no fat in this recipe to prevent it from sticking.

You can use maple syrup in place of honey.

Nutrition Facts

159 calories; protein 5.3g; carbohydrates 19.4g; fat 7.4g; cholesterol 31mg; sodium 378.7mg. Full Nutrition
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