Carrot Muffins
Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning
Servings: 30 mini muffins
Calories: 57kcal
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