Go Back
–+ servings

Moist Blender Oatmeal Carrot Apple Muffins

Sally Thompson
Start your day with these *Moist Blender Oatmeal Carrot Apple Muffins*—a quick breakfast idea that’s bursting with natural sweetness, fiber, and wholesome ingredients. These muffins are made with oats, shredded carrots, apples, and no refined sugar, making them a go-to healthy snack or easy recipe for busy mornings. Blended for ease and baked to perfection, they’re soft, hearty, and freezer-friendly, ideal for those searching for clean eating breakfast ideas or family-friendly food ideas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 2 large eggs
  • 1 cup finely shredded carrots
  • 1 medium apple peeled and shredded
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup or honey
  • 1/4 cup milk dairy or plant-based
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts or raisins optional
  • Rolled oats for topping optional

Instructions
 

  • 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  • 2. Add the oats to a high-speed blender and blend until they resemble coarse flour.
  • 3. Add eggs, applesauce, maple syrup, milk, and vanilla extract to the blender. Blend until smooth.
  • 4. Add baking soda, baking powder, cinnamon, nutmeg, and salt. Blend again just until combined.
  • 5. Remove the blender jar from the base and gently fold in shredded carrots and apples using a spatula.
  • 6. Divide the batter evenly between muffin cups, filling each about 3/4 full. Sprinkle rolled oats on top if desired.
  • 7. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
  • 8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let the batter rest for a few minutes before baking for better muffin texture.
For extra sweetness or crunch, add raisins or chopped nuts.
Use paper liners or grease well to avoid sticking due to the moisture content.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3gCholesterol: 35mgSodium: 130mgFiber: 3gSugar: 9g
Keyword blender muffins, breakfast ideas, easy recipe, food ideas, healthy snack, quick breakfast
Tried this recipe?Let us know how it was!