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Carrot Muffins

These flavourful and moist Carrot Muffins are made with carrot purée. They make a great breakfast or snack and are perfect muffins for toddlers.

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Four Carrot Muffins on white dish.

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!

Ingredients Overview:

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

Steps Overview:

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 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 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.

If you love baking with carrots don't miss this Healthy Carrot Bread or these Whole Wheat Carrot Muffins.

Enjoy!

More Muffins for Toddlers

Carrot Muffins

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.
5 from 3 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup quick oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 cup homemade carrot purée
  • 1/2 cup packed light brown sugar
  • 1/3 cup light olive oil
  • 1/3 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.

Nutrition

Calories: 180kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 27mgSodium: 174mgPotassium: 101mgFiber: 1gSugar: 17gVitamin A: 1510IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
Keyword 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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