Banana-Berry Carrot Oat Muffins

Muffins are one of my favorite things to bake with my kids. Once you have a basic muffin recipe, it’s totally customizable to include many colorful fruits and veggies which also add natural sweetness without adding sugar. When Austin and I made these muffins, I used my banana oat muffin recipe and added in finely shredded carrots and blueberries. The result was pure deliciousness! I used full fat greek yogurt to replace milk, which made them SO MOIST!! As with dairy in general, greek yogurt has naturally occurring sugars which also enhance the flavor as well.   Another way I add flavor to muffins without adding sugar is with vanilla extract-I’ll usually add in 1 to 1.5 teaspoons to a basic muffin recipe.

Bonus: they are made in a blender!  making for super easy clean-up!  Another way I save on the clean-up is by using muffin liners.  My absolute favorite is by  “If You Care”- the price is great and they never stick to muffins!! Even those that have no oil or butter like these beauties 🙂 I hope you enjoy this recipe which is totally gluten-free!


2 cups gluten-free oat flour (about 2 1/2 cups rolled oats that are finely ground to a flour-like consistency).

2 small ripe bananas

1/4 cup unsweetened applesauce

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain low-fat Greek yogurt

2 eggs

1/2 cup finely shredded carrots

1 cup fresh or frozen blueberries


  1. Line a muffin tin with liners and preheat oven to 375 degrees.
  2. Place all ingredients into a blender except for the blueberries and carrots.
  3. Blend until well the dry ingredients are mixed completely with the wet ingredients, about 1-2 minutes.
  4. Fold in carrots.
  5. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle some blueberries on each muffin and mix into the batter with a small spoon.
  6. Bake for 18-20 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Note: they will deflate a bit but still taste delicious!!!

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