Quick and Easy Carrot Cake “Blender” Muffins (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)

These Quick and Easy Carrot Cake “Blender” Muffins are so hearty and so delicious that it’s almost a shame that I’m forced to list all of the things they aren’t (for SEO purposes) before I can tell you how amazing they actually are. They are vegan and whole-food plant-based, which means they don’t contain any dairy or egg, but they also happen to be gluten-free, refined sugar free, oil free, soy free, and they can be made nut free by simply not putting the nuts on top.

Now that I’ve gotten everything they are not out of the way, I can tell you that these are pretty much the easiest muffins you’ll ever make. Whole ingredients are put into a blender in two stages, before being combined, and then divided into 6 lined muffin cups. This recipe makes the perfect amount of muffins to make for an individual to eat throughout the work week, or for a family to enjoy on a weekend morning.

Did I mention that they taste like CARROT CAKE?

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