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Carrot Muffins

These flavorful, easy and moist Carrot Muffins are made with carrot purée. They make a great breakfast or snack and are perfect for toddlers and kids.

Four Carrot muffins on white dish.

These easy to make Carrot Muffins are a great way to use up extra baby or regular carrots you may have in your refrigerator!

Since muffins made with pumpkin or sweet potato purée always come out so tasty, and we love the flavor of muffins spiced with cinnamon and nutmeg, I decided to bake a batch of these carrot muffins with carrot purée instead of grated carrots.

How to Make Carrot Purée Muffins

This recipe is an adaptation of a pumpkin bread recipe that called for pumpkin purée. To make these muffins you'll need carrot purée. You can make the purée ahead of time and refrigerate it until you're ready to bake the muffins.

To make the carrot purée, simply wash, peel and chop carrots or you can use baby carrots.

Steam the carrots until they are soft enough to mash or purée them in a blender or food processor. You may need to add a touch of water to get a smooth purée.

Measure out one cup of purée and once it has cooled you can proceed to make the muffins.

Ingredients Overview:

  • All-purpose flour and whole wheat pastry flour
  • Quick oats
  • Baking soda and baking powder
  • Ground cinnamon and nutmeg
  • Salt
  • Eggs
  • Carrot purée. Homemade tastes best.
  • Brown sugar
  • Light olive, grapeseed, canola or vegetable oil
  • Honey. You could also use maple syrup.

Steps Overview:

  1. Preheat the oven and grease 12 regular-sized muffin cups or line them with paper cups.
  2. In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
  3. In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
  4. Add the dry ingredients to the wet and stir until evenly incorporated. Spoon the batter into the prepared muffin cups 2/3 full.
  5. 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.

You can also bake these in a mini muffin tin for mini carrot muffins. However, since the muffins will be smaller they will take less time to bake.

Check on them by inserting a toothpick at about 13 minutes. If the toothpick is clean they are done, if the batter is wet continue baking for two more minutes before checking again.

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.

If you would like to keep them for longer they can be frozen for up to three months in an airtight container or food storage freezer bag.

Thaw the muffins overnight in the refrigerator. You can warm them in a low oven for a few minutes for a freshly baked taste.

If you love baking with carrots don't miss this Healthy Carrot Bread or these Whole Wheat Carrot Muffins and if you're looking for something more decadent you can always try this Carrot Cake with Cream Cheese Frosting.

Enjoy!

More Muffins for Toddlers

Carrot Muffins

Author: Adapted from Fine Cooking
These flavourful and moist Carrot Muffins are made with carrot purée. They make a great breakfast or snack and are perfect for toddlers.
4.67 from 6 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • ¾ cup all-purpose flour
  • cup whole wheat pastry flour
  • 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
  • cup light olive oil
  • cup honey or maple syrup

Instructions
 

  • 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 2/3 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.

Notes

  1. Bake these in a mini muffin tin for mini carrot muffins. Bake muffins for 13 to 15 minutes or until toothpick inserted in middle of muffin comes out clean.
  2. 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 a food storage freezer bag. Thaw the muffins overnight in the refrigerator. Warm them in a low oven for a few minutes for a freshly baked taste.

Nutrition

Calories: 180kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 27mgSodium: 174mgPotassium: 101mgFiber: 1gSugar: 17gVitamin A: 1510IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
Keyword Carrot Mash Muffins, Carrot Muffins, Carrot Purée Muffins, Toddler Muffins
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Recipe Rating




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Anna

Saturday 30th of January 2021

I just made these as mini muffins. I used only all-purpose flour, used leftover oatmeal that I had instead of uncooked oats, cut back a bit on the sugar and also put in mashed banana, papaya and apple. So I pretty much bounced off of this recipe and then ended up doing my own thing! I should not have cut back on the sugar so I won't do that again. However, this may be for the best because they are for a bunch of low-income Chinese seniors in my community and the general rule for Chinese seniors is better to be not that sweet than too sweet! Those who like it sweeter can have it with ham or honey or whatever their sweetener of choice is. I love how they rise so nicely and have that "bread-like" texture! Thank you!!! You will be making a bunch of Chinese seniors very happy tomorrow! :D

Sweet and Savoury Pursuits

Monday 1st of February 2021

Hi Anna,

I'm so happy you were able to use this recipe to create your own muffin recipe! It's nice to know this recipe is so versatile. I hope everyone enjoyed the muffins and thanks so much for leaving a comment .

Carrie

Friday 22nd of March 2019

Mmmmmm this recipe is delicious! I made it for my 8month old and he gobbled it all up! (I didn’t put in the honey, used only 1/3 cup of brown sugar, and vegetable oil instead of olive oil). And they still turned out moist and so yummy!! Definitely keeping this recipe!

Sweet and Savoury Pursuits

Friday 22nd of March 2019

That's wonderful, so happy you and your baby love these muffins. Thanks so much for writing and letting me know :)

Carrot Cake with Cream Cheese Frosting | Sweet and Savoury Pursuits

Sunday 25th of June 2017

[…] you love carrot cake but want something with fewer calories take a look at this Carrot Muffin recipe, delicious and healthy! By the way, you can now follow Sweet and Savoury Pursuits on […]

Carrot Cake with Cream Cheese Frosting - Sweet and Savoury Pursuits

Wednesday 26th of August 2015

[…] you love carrot cake but want something with fewer calories take a look at this Carrot Muffin recipe, delicious and healthy! By the way,  now you can follow Sweet and Savoury Pursuits on […]

Eleanore

Wednesday 10th of June 2015

these look so good! i think i will make a batch!

Sweet and Savoury Pursuits

Thursday 11th of June 2015

Thanks Eleanore! I think you would really like them, it's a great recipe. I made them again yesterday and used only whole wheat pastry flour (for all of the flour in the recipe) and the quick cooking oats and they came out really well, and even healthier!

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