These carrot muffins are completely loaded with carrots. 400g per batch in fact! Carrots bring the sweetness to this recipe so there is no added sugar which makes them perfect for big and little kids.
Why this recipe works
These carrot muffins are awesome because
- They have no added sugar, the sweetness is from the carrots!
- Their soft spongy texture makes them perfect for baby-led weaning and toddlers
- Basic ingredients and easy to make
The ingredients you will need
Nothing fancy or flash needed just: carrots (quite a few) flour, eggs, butter or oil, cinnamon and baking powder
As you can see from the photo above these carrot muffins really do contain a lot of carrots. 400g of Carrots is around 5 medium carrots!
How to Make Carrot Muffins
Prepare the carrots
Peel and cook and your carrots until tender. I do this by boiling them in a pot of water.
Drain the carrots well, I let them sit in a colander for a while so that all the excess water drains away.
You can either mash or purée the carrots (mashing makes a chunkier muffin, puréeing will mean a smoother muffin).
Make and Bake
Place carrot purée in a large bowl
Add eggs, butter/oil, and cinnamon
Beat these wet ingredients together with a hand-held beater, or a whisk/fork, they should become smooth. You will end up with a spongier muffin using a half held beater, but they still taste fine with a fork or whisk
Add the remaining dry ingredients, flour, and baking powder.
Beat for a further 30-60 seconds to make a well-mixed batter.
Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil, which means I do not use paper liners) The batter makes 12 standard-sized muffins or 30 mini muffins.
Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
What age baby are these muffins suitable for?
These are soft-style muffins, if your baby is over 6 months of age and is managing finger foods then the texture of these muffins would be suitable.
If you substitute the butter for a mild flavoured oil then these muffins work well dairy-free
Store for up to 2 days at room temperature in an air-tight container. For longer storage, freeze for up to 3 months, defrost as required.
Recipes that contain carrots can turn green if baking soda is not well mixed into the batter or too much baking soda is used.
For a smoother texture use carrot purée and a handheld beater to beat the muffin batter. You can use mashed carrot and whisk the batter with a fork, whisk or wooden spoon but the muffins will be a little lumpier in texture.
To make these carrot muffins extra special try topping them with your favourite cream cheese frosting.
Other Carrot and muffin recipes you’ll enjoy
- Carrot Bliss Balls
- Carrot Cake Oat Cakes
- Carrot Cashew Dip
- baby led weaning muffins
- banana blueberry baby muffins
- Savoury Muffins with cheese and veggies
- spinach muffins for toddlers
- spinach lunchbox muffins
- Oatmeal Muffins
- Healthy Apple Muffins
- muffins for kids
- 400 g carrot cooked and puréed/mashed
- 2 eggs
- 1 teaspoon cinnamon
- 100 g melted butter or oil
- 160 g standard flour 1 ¼ cup
- 2 tsp baking powder
- Place carrot purée in a large bowl
- Add eggs, and butter/oil
- Beat these wet ingredients together with a hand-held beater, the batter should become smooth
- Add the flour, baking powder and cinnamon
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
- Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
- These muffins can be stored in an airtight container for 3 days, or they can be frozen.
- To cook my carrots I peel and chop them then boil them in a saucepan of water until tender.
- You can use either mashed carrot or carrot purée, you will get a lumpier texture with mash but it. tastes fine
- you can beat the batter with a fork, whisk or wooden spoon instead of a beater, the end result won’t be as smooth but it works fine
- To make the recipe dairy-free, substitute the melted butter for a mild-tasting vegetable oil.
- Store in an air-tight container for 2 days or freeze for up to 3 months