Okay, you guys. I’ve been talking about these muffins since I made Baked Carrot Cake Oatmeal a couple of weeks ago. Once I started adding veggies to breakfast, I’ve wanted to throw them into everything! Which is how these delicious carrot cake muffins (made with sweet potato!) came about. So let’s bake some!
They’re super simple. All we need is a blender, a bowl, and some muffin cups. I really love silicone ones for no waste! That’s been important to me lately, so let me know below if you participate or are interested. 🙂
So these muffins are pretty easy! Throw wet ingredients into the blender. Mix dry ingredients in a bowl. Put wet into dry, drop the add-ins into the bowl, mix well, and bake! Easy peasy. Most of the ingredients are ones you likely have on hand right now, too! If you don’t have molasses, that’s okay. It’s not super necessary, but it does give it a carrot cake flavor. Either way, make these with or without it. They’re still delicious!
I love making muffins because they use up old, super-ripe bananas and make taste treats that last a few days (if you don’t eat them all, which I’ve been known to do). These ones have a frosting suggestion (see recipe notes), but they’re good plain too. I loved them both ways, and so did Husband! We were both pleasantly surprised that this recipe came out so well. Nommm.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for. Vibe high, my friends!
- 2 cups oat flour (I used steel-cut oats and ground that into flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg*
- (optional) 1/4 tsp turmeric
- Healthy pinch salt (pink Himalayan preferred)
- 1 medium sweet potato, cooked, cooled, and peeled (~1 cup)
- 1 ripe banana
- 1/2 cup applesauce
- 6 dates, pitted**
- 1/2 tsp molasses (I used blackstrap)
- 2 tsp vanilla
- 1/2 cup water/nondairy milk
- 1/2 cup grated carrot
- 1/4 cup walnuts***
Preheat the oven to 350 degrees F (176 C) and ready your muffin tins (I like these ones).
Add dry ingredients to a medium/large mixing bowl. Stir to combine
Add wet ingredients to blender (like a Vitamix) and blend until smooth. Scrape down sides as needed.
Add wet mixture to dry mixture and stir well to combine completely.
Mix add-ins into the batter until combined. Then spoon batter into muffin tins (I made 24 small ones, but 12 large is fine.) and bake 18-23 minutes or until slightly browned but the tops still have some give.
Let cool and (optional) frost with a plant-based cream cheese frosting (see below for recommendation). Enjoy!
*I am not a nutmeg person, so I add much less than other people might. Add this to your taste if you want more.
**If your dates aren't sticky, soak them for 10 minutes in hot water first. Or you can sub with a scant 1/4 cup maple syrup for easier blending instead.
***These can be replaced with pecans or left out altogether if you don't like/are allergic to nuts.
****Inspired by my Banana Nut Muffins and Baked Carrot Cake Oatmeal.
*****Frosting recommendation over at Making Thyme For Health.
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