Is it really Friday already? Someone, please tell me where this week went. I have been looking forward to the weekends so much lately because of the tennis group I joined. Playing hours and hours of tennis brings me nothing but joy! I’m glad I found something that I genuinely like and it makes staying active so easy.
About two Thanksgivings ago, Kyle and I went down to Florida to visit his mom. We decided to play tennis in her neighborhood and I remember being a little nervous because I thought I was going to be so bad at it. See, my brother, he was a tennis star! He won so many awards in high school and even won at state. I was more of a theater kid. After we started playing, I was surprised at how “decent” I was at tennis. Since then, I’ve been so hooked. I watch videos on Youtube for advice, I’ve taken several lessons, joined different groups, played with my family, and now Kyle and I play multiple times a week. I guess what I’m trying to say is that I’m just really passionate and excited about the sport. 🙂
And you’re probably wondering what this story has to do with muffins…
I’ll tell you what it has to do with muffins. Last week, I needed to make a quick on-the-go snack to bring to tennis. I didn’t feel like stopping at the store, and for the first time in forever, I didn’t have any power bars at my house. I decided to make muffins. I started throwing some ingredients into the blender to chop up, and never expected the muffins to turn out so delicious.
They were oopsie muffins that I had to recreate!
I put them in the freezer to cool down and firm up after baking. When I got home from tennis and took a bite, my eyes lit up! I could not believe how good they were. They reminded me of banana bread, but apple pie, and ginger cookies all in the same bite.
Now, these muffins are completely grain-free, gluten-free, no added sugars, dairy-free, and vegan! I also played around with my second batch and added oats for a thicker texture, and that worked out as well! You can make them either way, but they’ll both turn out the same in the delicious department.
**I apologize for the crummy photo quality below** -I didn’t have my nice camera at Kyle’s and there is no natural light beaming into the kitchen. I had to work with what I had. Not going to lie, I walked a little way up the street to get the shot of these muffins outside because I didn’t dare try to take their photo in the dark kitchen! I did it in a very sneaky and nonchalant way. No one saw me, otherwise, I would have felt super embarrassed, although I’m sure taking photos of muffins randomly on the street is very common these days…
Grain Free Apple & Carrot Spice Vegan Blender Muffins
- 3 Large Carrots
- 1 Large Honey Crisp Apple
- 1 Medium Ripe Banana
- 2 Tbsps Sunflower Oil (or your choice of oil)
- 7 Dates Without Pits
- 2 Tsps Apple Cider Vinegar
- 2 Tsps Vanilla
- 2 Tbsps Ground Cinnamon
- 1 Tsp Ginger
- 1 Tsp Nutmug
- 1 Tsp Cloves
- 1/2 Cup Ground Flaxseeds
- 1/4 Cup Sliced Almonds
- 1 Tsp Baking Soda
- 1/4 Tsp Sea Salt
Preheat oven to 375 degrees. Spray a muffin pan and set aside.
Slice and peel the apple, chop carrots and add both to the blender. Add banana, dates, vanilla, sunflower oil, and pulse until blended.
**you do not want to create a liquid, so do not blend on high**
Pour the blended mixture into a mixing bowl. Add sliced almonds, cinnamon, nutmeg, ginger, cloves, flaxseeds, baking soda, salt, and combine well.
Evenly distribute the muffin batter into the greased pan. (about 1/2 cup in each)
Bake 30 minutes.
Place muffins in the refrigerator for 30 minutes to cool and firm.
**For best results, store the muffins in the refrigerator.
Let’s talk about the carrots. Don’t let them scare you because I promise you will not be able to taste them at all. I taste-tested these on three people and not one of them guessed carrots were in them. They did say how good they were though! I’ve had to make several batches because they keep disappearing around here.
These muffins are a great way to sneak healthy fruits and vegetables into your diet, or your kid’s diet! I can’t wait to play around with this recipe and use all kinds of different vegetables and fruits. I have some mangos to use up before they go bad, so maybe I’ll do some vegan mango & carrot muffins!
The dates, banana, and apple make these muffins so sweet! You definitely don’t need any added sugars, and they could totally cure your sweet tooth after dinner. Yesterday, I topped one of my muffins with peanut butter, and it was like heaven!
If you’ve wanted to make these with oats, you don’t have to change anything. Just add 2 cups of oats to the same recipe above! These muffins are so moist (sorrrrrry) that they can totally handle the oats on their own. I liked both variations! Another great idea for these is adding plant-based vanilla protein powder. I’ll be doing that today!
Questions for you!
- Do you ever hide healthy ingredients in your baked goods?
- What blender muffin flavor should I try next?
- Have you ever made an accidental recipe that tasted so good?