Last Updated on December 31, 2020 by Sweet and Savoury Pursuits
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These flavourful and moist Carrot Muffins are made with carrot purée. They make a great breakfast or snack and are perfect muffins for toddlers.Jump to Recipe Print Recipe
These Carrot Muffins are an adaptation of a bread recipe that called for pumpkin purée. The idea came about from having too many baby carrots in my fridge that I needed to do something with.
Since we love muffins with carrots and the mix of spices such as cinnamon and nutmeg used in the pumpkin bread recipe is also used with most carrot cake and muffin recipes I decided to bake a batch of these easy carrot muffins.
How to Make Carrot Purée Muffins
To make the muffins, I first needed to make carrot purée, so I took my carrots, steamed them until they were soft and then puréed them. Once the purée was cool, I proceeded to make the muffins and the end result was delicious!
- All-purpose flour
- Whole wheat pastry flour
- Quick oats
- Baking soda, baking powder
- Ground cinnamon and nutmeg
- Carrot purée. Homemade tastes best.
- Brown sugar
- Light olive oil
- Honey. You could also use maple syrup.
Preheat the oven and grease 12 regular-sized muffin cups or line them with paper cups.
In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
Add the dry ingredients to the wet and stir until evenly incorporated. Spoon the batter into the prepared muffin cups ⅔ full.
Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 16 to 18 minutes. Cool muffins in the pan for 5 minutes and then transfer them to a wire rack to cool.
How to Store:
Store carrot muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week and frozen for up to three months in an airtight container.
More Muffins for Toddlers
- Mini Cornbread Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Sweet Potato Muffins (omit the nuts)
- Whole Wheat Pumpkin Chocolate Chip Muffins
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- ¾ cup all-purpose flour
- ⅓ cup whole wheat pastry flour
- ⅓ cup quick oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 2 large eggs
- 1 cup homemade carrot purée
- ½ cup packed light brown sugar
- ⅓ cup light olive oil
- ⅓ cup honey or maple syrup
- Position a rack in the center of the oven and heat the oven to 350°F.
- Grease 12 regular-sized muffin cups or line with paper cups.
- In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
- In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
- Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
- Spoon the batter into the prepared muffin pan ⅔ full.
- Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 16 to 18 minutes.
- Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.