Easy To Make Carrot Muffin Recipe

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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.

container of mini carrot muffins on a bench top with a child's hand reaching for a muffin
Carrot muffins 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

Ingredients for carrot muffins on a bench top with text overlay

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).

Two photo collage of carrots cooking in a pot and carrot purée in a bowl.

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

Two photo collage showing the wet ingredients for carrot muffins being combined to a smooth batter.

Add the remaining dry ingredients, flour, and baking powder.

Beat for a further 30-60 seconds to make a well-mixed batter.

Two photo collage of the dry ingredients being added to a carrot muffin 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.

Carrot muffin batter portioned into a nb;lack mini muffin tray and a red standard muffin tray/

Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit)  (for mini muffins, cooking time will be longer for standard size)

Cool.

Mini carrot muffins and standard sized carrot muffins colling on a black wire rack with a mint tea towel draped over the corner of the rack.
5 carrot muffins sitting on a childs green plastic plate
These muffins were made using purée and a beater, you can see the smoother texture
womans hand holding a muffin which has been broken in half showing it's texture
These muffins were made using mashed carrot and were mixed with a whisk, you can see the lumpier texture

FAQs


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.

Can these muffins be made dairy-free?

If you substitute the butter for a mild flavoured oil then these muffins work well dairy-free

How to store carrot muffins?

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.

Why do my carrot muffins turn green?

Recipes that contain carrots can turn green if baking soda is not well mixed into the batter or too much baking soda is used.

baby in a pink cardigan eating a muffin
My youngest munchkin enjoying a carrot muffin

Top Tips

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

Woman's hand with pink fingernail holding a muffin above a baking rack of muffins

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8 carrot muffins in a container with a child's hand reaching for a muffin

Carrot Muffins

Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning
Print Pin Rate
Course: Muffins
Cuisine: New Zealand
Keyword: baby led weaning, carrot, carrot muffins, muffins, no-added-sugar
Servings: 30 mini muffins
Calories: 57kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.59 from 775 votes

Ingredients

  • 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 teaspoon baking powder

Instructions

  • 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)
  • Cool 
  • Serve
  • These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Video

Notes

  • 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

Nutrition

Serving: 1g | Calories: 57kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 91mg | Fiber: 1g

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Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

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12 Comments

  1. Are these muffins supposed to be very moist in the center? I’ve baked the first batch for nearly 23 minutes and they are still mushy inside. I double checked and I followed the recipe exactly as written - please help!

    1. 2 things to check, what size muffin pan are you using? If a standard size vs a mini muffin the cook time will be longer. 2 are you working in celsius or Fahrenheit?

    1. Standard flour, plain flour, just the basic wheat flour (its called different names around the world

  2. Just making these, forgot the cinnamon (as not mentioned in the instructions) whoopsie ?, but I can guarantee my bubba won't mind.
    Love your recipes!

    1. Oh this recipe should not be listed as vegan, thanks for picking this up, this is an error

  3. I've made this recipe several times for my daughter and she loves them. I love them because I know she is eating veg and there is no temptation to pick out the carrot as it is completely pureed. Now I'm thinking of using as the base for her birthday cake.

    I do though have one clarifying question that I ask myself every time I make the cakes, are you measuring the weight of the carrots before or after cooking??