Carrot Cake Blender Muffins

• portioner: Servings: 12
• aktiv tid: 10 minutes
• total tid: 35 minutes

Ingredienser

For the blender

1 cup (105g) rolled oats

3 medjool dates, pitted and soaked (see note)

6 ounces (3/4 cup) Whole fat plain Greek yogurt

1/2 cup (110g) unsweetened applesauce

1 egg (or flax egg)

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional but highly recommended)

2 teaspoons baking powder

1 teaspoon vanilla extract

Stir-ins

1 cup packed (125g) grated carrots, about 2-3 medium carrots

1/3 cup (35g) finely chopped walnuts

Topping

Unsweetened shredded coconut

Vejledning

Add all the ingredients, minus the carrots, walnuts, and coconut into the blender. Process until smooth.

Stir in the carrots and walnuts.

3. Spoon batter to a greased/lined baking mat. I only use my silicone baking mat and LOVE it as there’s no need to grease and the muffins come out so well after baking. Top with coconut. Press into the batter slightly.

4. Bake in the oven!

BAKING TIPS

Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.

Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. This is VERY important.

If you find that the muffins are too moist, put them in the fridge to help firm up.

HOW TO STORE

Store in an airtight container for 3-5 days in the fridge. You’ll find that the flavors develop more over time.

Freeze for up to 3 months. I personally flash freeze all my baked goods.

thaw in the fridge overnight. Serve as is or warmed up in the microwave or toaster oven for VERY briefly. Otherwise, they will become too soggy.

Preheat oven to 350 degrees Fahrenheit.

Into a blender of food processor, add the oats first and then the rest of the ingredients under "for the blender." Blend until smooth.

Stir in carrots and walnuts. Spoon the batter evenly into a prepared muffin pan. Top with coconut, as much or as little as you wish. Press onto the batter slightly.

Bake for 20-25 minutes, until toothpick comes out clean.

Cool completely (wait at least 10 minutes) before taking them out of the pan.

Notater

Dates: soak in warm water for at least 30 minutes as it will result in smoother consistency. You can also swap the dates out with 1 medium banana if you wish.

Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.

Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. This is VERY important.

If you find that the muffins are too moist, put them in the fridge to help firm up.

Store in an airtight container for 3-5 days in the fridge. You’ll find that the flavors develop more over time.

Freeze for up to 3 months. I personally flash freeze all my baked goods.

thaw in the fridge overnight. Serve as is or warmed up in the microwave or toaster oven for VERY briefly. Otherwise, they will become too soggy.