Carrot muffins with baby food recipe

Carrot Muffins - No Added Sugar

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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.

Carrot muffins perfect for big and little kids Jump to Recipe Jump to Video

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)


These muffins were made using purée and a beater, you can see the smoother textureThese muffins were made using mashed carrot and were mixed with a whisk, you can see the lumpier texture


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.

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

  • 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

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  • 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
  • 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.

  • 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

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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Little Carrot Muffins

Jacqueline Hopkins

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Prep Time:
20 mins

Total Time:
1 hr



  • 1 3/4 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 1 3/4 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 jar baby food carrots
  • 3/4 c. freshly squeezed orange juice (see Tip)
  • 1/4 c. vegetable oil
  • 1 large egg
  • 1 tsp. vanilla extract

Orange Icing

  • 1 c. confectioners’ sugar
  • 1 tbsp. 1% lowfat milk
  • 1 tsp. Freshly grated orange peel
  • 1/2 tsp. vanilla extract
  • Carrot decoration: large orange and large green gumdrops or jellied fruit slices


    1. Step 1Heat oven to 375°F. Lightly grease a 12-cup mini-muffin pan (each cup should have a scant 2 Tbsp capacity).
    2. Step 2In a large bowl, stir flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda and salt until thoroughly combined.
    3. Step 3In a medium bowl, whisk carrots, orange juice, oil, egg and vanilla until well blended. Add all at once to flour mixture, then stir with a rubber spatula just until evenly moistened. Spoon half the batter into muffin cups. Leave remaining batter at room temperature.
    4. Step 4Bake 15 to 18 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes then remove from pan to rack to cool completely. Repeat with remaining batter.
    5. Step 5Icing and Carrot Decoration: Mix icing ingredients in a small bowl until smooth. Cover and refrigerate. Cut orange gumdrops into 24 carrot shapes, each about 1 in. long. Cut green gumdrops into 24 little strips. Stick onto tops of carrots.
    6. Step 6Up to 1 day before serving: Spread 1⁄2 tsp icing on each muffin. (Icing may weep around edges. That's normal.) Top with a carrot. Refrigerate covered until serving.
Tips & Techniques
Grate the orange peel for the icing and wrap airtight before juicing the oranges for the muffins. The muffins can be stored airtight at room temperature up to 2 days or frozen up to 2 months. The decorations and icing can be made up to 2 days ahead. Re­frigerate icing tightly covered; store decorations airtight at room temperature. Ice and decorate muffins up to 1 day before serving.

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Carrot muffins - a simple step-by-step recipe with photo

Rings with chocolate and nuts

flour —

250 g

butter —

130 g

sugar —

80 g

egg -

1 pc.

vanilla sugar

hazel (hazelnut) —

100 g

bitter chocolate —

250 g

boiled condensed milk —

150 g

vegetable oil -

20 ml

Pie in a frying pan. Internet recipe

Apple —

2 pcs.

vegetable oil


vanilla sugar

baking powder

Mushroom bread

wheat flour —

500 g

water —

230 ml

marinated mushrooms —

100 g

milk powder —

15 g

butter -

30 g

yeast —

6 g

sugar —

25 g


flour —

160 g

salt —

4 g

vegetable oil -

20 ml

boiling water —

70 ml

Adyghe cheese —

200 g

garlic —

1 tooth

Flourless Cardamom Nut Cookies

almond -

300 g

cocoa —

1 st. l.

ground cinnamon —

0.5 tsp.

powdered sugar

sugar —

70 g

egg -

1 pc.

cardamom —

5 pcs.

Patties with liver pate and potatoes

fresh yeast —

10 g

kefir —

120 ml

refined oil -

65 ml

wheat flour —

300 g

sugar —

5 g

liver pate —

160 g

potato —

2 pcs.

egg -

1 pc.

mix of 5 peppers


Dry Provence herbs

Cowberry and juniper pie

flour —

470 g

butter -

250 g

sugar —

200 g

egg —

4 pcs.

cocoa —

30 g

juniper berries —

10 g

starch -

40 g

cowberry —

600 g

sour cream —

180 g

cream —

250 ml

powdered sugar —

60 g

Sugar cake

milk —

100 ml

dry yeast —

7 g

sugar —

170 g

butter —

130 g

vanilla sugar -

2 tsp

egg —

2 pcs.

flour —

250 g

cream —

150 ml

Patties with potatoes and pumpkin

pumpkin —

200 g

vegetable oil —

60 ml

sugar —

70 g


potato —

3 pcs.


onion -

1 pc.

black pepper

egg —

1 pc.

pumpkin seeds

water —

250 ml

dry yeast —

8 g

flour -

500 g

Carrot muffins recipe for kids

Carrot muffins

The carrot muffin recipe belongs to the category of simple, light and very tasty. We knead the dough without the use of kitchen appliances in just ten minutes, taking into account the rubbing of carrots. Immediately I recommend doubling or tripling the portion, as this pastry will disperse instantly.

Muffins cooked in vegetable oil. Carrots in it are not felt at all, but give the dessert its lightness, tenderness and sweetness. Do not be afraid to cook for the whole family - a recipe for every taste, in this sense they have an advantage even over luxurious muffins with chocolate filling.

It is very convenient to give carrot muffins in a paper mold to children at school, take them on the road, to work. Bright orange cupcakes are also good as a sweet present, just pack them in a beautiful box.


  • 1 carrot (130 g)
  • egg - 1 pc.
  • vegetable oil - 60 ml
  • sugar - 100 g (or less)
  • flour - 110 g
  • baking powder - ½ tsp.
  • soda - ¼ tsp
  • ground cinnamon - ¼ tsp.
  • salt - 1 chip.
  • flax or sesame seeds - 1 tsp. (optional)
  • powdered sugar - 1 tbsp. l.


Choose a fine grater and grate carrots on it. If a lot of juice has formed, it is better to drain the excess, but you do not need to squeeze the carrots.

Beat in one egg and pour in vegetable oil. Mix thoroughly to obtain a homogeneous mass.

Add granulated sugar to the carrots and mix well again.

Pour dry ingredients into part of the sifted flour: cinnamon, salt, flax seeds, baking powder and soda. Mix and send to the carrot mass.

While sifting the flour, knead the muffin dough.

We obtain a mass of medium consistency that flows from a spoon.

Fill molds 2/3 full with dough. Molds can be silicone, paper or metal. In my opinion, paper is the most convenient. They do not need to be washed after cooking, it is convenient to store pastries, transport, and most importantly, pick up.

We send our blanks to a preheated (to a temperature of 180 degrees) oven. We bake products for 20-25 minutes. At the same time, make sure that the tops do not burn.

Readiness is checked with a long wooden skewer.

Finally, to make the cake even more attractive, sprinkle each cupcake with powdered sugar through a strainer.

Serve delicious, melt-in-your-mouth carrot muffins with tea, coffee, milk, cocoa, whatever!

Source: http://volshebnaya-eda. ru/kollekcia-receptov/morkovnye-maffiny/

Carrot dishes, cupcakes

Sweet recipes → Cupcakes



If you like delicious and healthy pastries, then you will surely like carrot cake. To prepare it, you will need very simple ingredients, and you will learn how to cook a carrot cake right now!

Delicious and unusual cupcakes. And let the carrots in the composition not bother you, its taste is not felt at all. Carrots only add spice to muffins and make the structure of baking interesting.

Carrot muffins with apples and nuts - delicious, soft, very fragrant.

I wanted carrot cake. I dug up the carrot cake recipe from my old notes. It is very similar in taste to carrot orange muffins, but the muffins were juicier. Apparently, thanks to more carrots and orange juice. However, carrot cake is delicious.

Carrot orange muffins are delicious! Fragrant, soft and easy to prepare. The top can be covered with icing, and then it will be a real cake.

For breakfast you can make muffins with nuts, carrots, apples and raisins. Morning muffins according to this recipe are very tasty and healthy.

My daughter does not like carrots and will never touch a dish if she finds this vegetable there. She couldn't resist these cupcakes!

If you are tired of dullness and dampness outside the window, if you want to paint a dull March morning in bright colors, carrot cake is what you need! Preparing the cupcake is incredibly simple and fast, you only need 5-7 minutes to mix everything and put the mold in the oven. And in an hour, a fragrant and crumbly piece of bright sunny summer will be on your table.

Agree, sometimes you want something unusual. Carrot muffins are just for such a case, because we rarely use carrots for making desserts. And in vain, because carrots are a very healthy product, and its juiciness and brightness, combined with spices, opens up new facets of the taste of familiar and beloved cupcakes.

I bring to your attention a simply gorgeous savory cupcake with chicken liver, carrots and cheese. There are no problems with kneading the dough, and the result, friends, is incredible: a tender, airy and moderately moist cake crumb, complemented by juicy pieces of liver, carrots and cheese, which are responsible for satiety and nutrition.

Appetizing mannik on kefir — with carrots, lemon peel and rice flour — bright, fragrant, soft and porous. Adding grated carrots to the dough gives the manna a pleasant sunny golden color. Rice flour allows you to create a dense, like a cake, golden crust on the surface of the mannik. Simple and delicious. Try it!

Yeast-free cake according to this recipe is soft and very fragrant. For its preparation, the dough is kneaded with the addition of cottage cheese and carrots. It is thanks to these ingredients that the cake-cake turns out to be very tasty and original in the context. Prepare a carrot and cottage cheese cake, and the Easter holiday will take on new colors.

Delicious, fragrant and tender carrot muffins! The recipe for the perfect solution for tea.

Delicious cake with carrots, oranges, nuts, candied fruits, spices - in general, an explosion of taste and aroma, an orange miracle on your plate!

Spicy banana muffin with carrots and raisins - delicious and healthy homemade tea cake! Thanks to the grated carrots, banana cake has a bright color inherent in all carrot cakes, and just a magical aroma! What else can not but rejoice - the recipe for a cupcake is extremely simple, the dough is prepared in a matter of minutes.

This carrot cake makes a wonderful dessert or "snack" and is good and convenient to eat at breakfast or during lunch. Try the carrot cake recipe and enjoy yourself!

Soft and tender muffins with a moist and fluffy texture that have a sweet citrus and cinnamon flavor. Carrot filling is very difficult to guess in this flavor conglomerate. Cheerful muffins with cream and caramelized little carrots will please even the most avid dislikes of the orange root vegetable.

What a beauty these muffins are! While I was in my city, I pampered my family and cooked them for my younger sisters!) We ate all the mini cupcakes in a couple of days!) I myself don’t like carrots, but here it’s not particularly felt, but makes the dough softer and sweeter!) Try it carrot muffins are a must!)

Muffins according to this recipe are a sweet pastry with carrots and apples, decorated with cream cheese cream.

Simple and tasty pastry - original carrot muffins with currants. A lot of juicy carrots and black currants and a minimum of dough. Such bright and fragrant carrot muffins with currants and cinnamon will not go unnoticed, they will scatter in an instant!

Recipe for carrot cake on kefir, the dough for which is prepared with the addition of orange and lemon zest, as well as dried cranberries.

Soft and aromatic carrot cakes with cinnamon and ginger.

A simple recipe for a delicious and elegant cake with curd and carrot balls, which can easily replace a cake on a festive table, or turn an ordinary tea party into a holiday. Carrots can be replaced with pumpkin.

Carrot cupcakes with tangerine cream are an exquisite, bright and elegant delicacy that will not leave anyone indifferent. Delicate spicy dough with cardamom, cinnamon and ginger is ideally complemented by delicious tangerine cream, and a delicious cream cap makes the taste of cupcakes even richer.

Delicious and fragrant cake with carrots and orange is a great baking option for a cup of morning tea or coffee. And making this carrot cake with orange is very simple!

The cake turns out to be the most tender, melting in the mouth and soft-soft.

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Carrot Cakes

from small forms. For example, with these cupcakes. Carrot muffins consist of only advantages: fragrant, spicy and insanely delicious, and surprisingly easy to prepare. And carrot muffins are almost always obtained.

Most of the carrot cake recipes on the Internet can only be called carrot cakes, they do not have as many carrots as in this recipe. Carrots in cupcakes don't taste like carrots at all, as some tea drinkers with delicious pastries might think. Carrots provide texture and a moist center. Oh, and a nice color too.

Carrot muffins can be served without cream, only lightly sprinkled with powdered sugar, but with cream, muffins turn into real cakes, and the taste harmony plays with completely different colors.

Cooking time for carrot muffins is approximately 1 hour 10 minutes: 30-35 minutes to prepare the dough and 25 minutes to bake, the rest of the time to decorate.

cake batter
  • carrots 300 g
  • flour 200 g
  • eggs 2 pcs.
  • sugar 150 g
  • vegetable oil 100 g
  • walnuts 60 g
  • baking powder 1 teaspoon
  • soda 1/2 teaspoon
  • cinnamon 2 tsp
  • nutmeg 1 teaspoon
  • salt 1 pinch
  • cream 33% 200 g
  • sugar 50 g
  • lemon peel 1 lemon

I used refined sunflower oil.

If you have too much sugar, you can try reducing it. But this is risky, since the balance of ingredients may fall off and, following the sugar, you will need to change the amounts of other ingredients, it is better then to cook healthy carrot muffins according to a different recipe.

You can use pecans instead of walnuts (if your budget allows), other nuts are not very suitable for these muffins.

Cinnamon and nutmeg play a very prominent role in this confectionery piece, so I strongly recommend not to skip these ingredients.

From this amount of ingredients, I get 10 cupcakes in molds with dimensions: height 4 cm, bottom diameter 4.4 cm, top diameter 7 cm. Paper inserts in the size are already taken into account.


We prepare all the necessary ingredients.

First we need to roast the nuts. We heat the pan without oil, put the nuts in it and stir fry the nuts in the pan for 5-7 minutes at medium power. The main thing is not to overdo it and not burn them. After this procedure, walnuts acquire the maximum taste and aroma. By the way, this is true for all nuts.

Roughly chop the nuts. I prefer large pieces in baking, so they feel better in cupcakes and do not merge in the overall flavor range.

We grate the carrots on a fine grater, trying to keep the carrots perpendicular to the grater blades, so we get short chips, not long ones. If the carrots are fresh and very juicy, then squeeze the juice into a separate container. We may need juice in the future.

Whisk the eggs and sugar in a bowl for 3 minutes until light and fluffy. Add grated carrots, vegetable oil and salt, mix.

Mix dry ingredients in a large bowl: sift flour, soda and baking powder, add ground cinnamon and nutmeg to them. We mix.

Mix dry ingredients, nuts and beaten eggs with sugar in a bowl. Mix thoroughly.

This makes a rather thick dough. If for some reason your dough comes out dry (for example, because the eggs are small or overdone by squeezing the juice from the carrots), then add a little juice until you get a thick, non-dry dough.

Fill 2/3 of the baking molds with dough and place in the oven preheated to 200°C for 25 minutes.

Carrot cakes will rise and become fluffy and beautiful during baking. They must be decorated with cream. These will be our little cakes.

We prepare the ingredients for the preparation of the cream. The lemon component of the cream goes well with the spicy taste of cupcakes. Cream is better to be cold, if it is not, then put them in the refrigerator or freezer to cool. Wash the lemon thoroughly.

We get lemon zest. To do this, gently rub the lemon on a fine grater, removing only the yellow part of the peel, without affecting the white. Professionals, of course, use a special tool for this - a traditional spiral peeler. Who has - well done! But we are simple people and use what is at hand.

Whip cold cream, gradually adding sugar, until stiff peaks form. This means that the protein foam acquires a sheen and does not flow if you tilt or even turn over the whipping container, if you remove the beaters, you get sharp peaks that will not bend.

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