Here I am with another no added sugar muffins. Carrot muffins this time, and honestly there is so much carrot content in these muffins. some carrots might have 1 or 2 carrots in a batch, these carrot muffins contain a hefty 400g!
My other no added sugar muffins have been so popular on my site, hence I thought I had better keep sharing this style of recipe.
If you haven’t seen them, or if you like the idea of these carrot muffins but you want other flavour ideas then you should backtrack and check out the following: ABC Muffins, Blueberry Banana Muffins, and my Kumara Banana Muffins all are sweetened with only fruit and veggies so perfect snacks for kids, perfect for the lunchboxes and brilliant for baby-led weaning.
I now have 7 no or low added sugar muffin recipes on my site you can find them all in one place now! right here
But I digress let’s get on with the show, the reason you are here, which is for this carrot muffin recipe!
I love any recipes that use carrots, one they are a veggie, so for me that makes them a win, two they are an economical veggie so double win!
I am not sure what the pricing of carrots is like around the world but in New Zealand carrots are always well priced, which is a plus for me! I am quite a fan of carrot recipes, obviously, I have these carrot muffins but if you have been following along on my blog then you might have come across some of my other carrot recipes Carrot Oat Energy Bites, Carrot Cake Oat Cakes, and my Carrot Cashew Dip. The first 2 of these recipes are some of the most popular on my site!
- 400g carrot cooked and puréed
- 2 eggs
- 1 teaspoon cinnamon
- 100g melted butter or oil
- 160g standard flour (1 ¼ cup)
- 1.5 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, should become smooth
- Add the 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 silicon 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 make the recipe dairy free, substitute the melted butter for a mild tasting vegetable oil.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 57Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 91mgCarbohydrates 5gFiber 1gSugar 0gProtein 1g