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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
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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

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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