Tuesday, July 22, 2014

Carrot and Banana Blender Muffins

If at ever possible- I like to keep things simple. Life is complicated enough- why add to it, right?? 

These muffins are made in the blender, leaving little dishes and clean up. It's baking at it's best and easiest. If I can bake them- the queen of no measuring- then you can definitely make them! 

It was six minutes of measuring, two minutes of blending and wiping down the edges and 20-24 minutes of baking. Delicious muffins done!! 

Carrot and Banana Blender Muffins

1/4 cup of milk
2 eggs 
1 cup of carrots (I used the mini carrots in the bag and kept them whole and filled the cup up)

3 overripe bananas

1 3/4 cup ap flour
2 tsp baking soda 
1/4 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1/2 cup canola oil or coconut oil 
Canola oil spray 
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional) 

Baking spatula 
Muffin tray 

Preheat oven to 350. Spray the muffin tray with canola oil to grease. 

Add all the ingredients (minus raisins and walnuts if you're using them) to the blender, making sure to put liquids on the bottom. I made the mistake of not doing this and had a lot more scraping to do. Still only took 2 minutes though! 

Blend all ingredients until a thick batter is formed. Pour into your greased muffin cups, filling 3/4 full. 

Bake for 20-24 minutes at 350. Remove from oven and allow to cool for 5 minutes before shoveling down your throat. They're that good!! 

Now how easy was that?!? Xo


  1. Hey I want to try this recipe, but I am curious if the carrots are cooked or raw. If they are raw, I'm not sure my blender can handle it. Would it still work if I blended everything, and folded in shredded carrots at the end?

    1. I'm so sorry for the delay in response. For some reason I didn't get an email about this comment. Yes you can totally fold in raw shredded carrots at the end. No problem!