Description
These moist blender oatmeal carrot apple muffins are a healthy, easy, and delicious breakfast option. Made with oats, carrots, apples, and no refined sugar, they’re naturally sweet, gluten-free, dairy-free, and perfect for meal prep or grab-and-go mornings.
Ingredients
1 ½ cups rolled oats
2 large eggs
½ cup unsweetened applesauce
¼ cup maple syrup
1 medium apple, shredded
¾ cup shredded carrots
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
2. Add the rolled oats to a blender and pulse until they turn into a fine flour.
3. Add eggs, applesauce, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt to the blender. Blend until smooth.
4. Stir in the shredded apple and carrots by hand—do not blend.
5. Pour the batter into the muffin cups, filling them about ¾ of the way full.
6. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
8. Serve warm, or store once fully cooled.
Notes
These muffins freeze well for up to 3 months.
You can substitute honey for maple syrup if preferred.
Using freshly shredded apples and carrots gives the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 7g
- Sodium: 115mg
- Fat: 3.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 30mg