These easy to make, flavorful and moist Carrot Muffins are made with carrot purée. They make a great breakfast or snack and are perfect for toddlers and kids.
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 make 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 you can 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. Here's an overview of the rest of ingredients needed. For the full recipe, please see the recipe card at the end of this post.
Ingredients Overview:
- All-purpose flour and whole wheat pastry flour
- Quick oats
- Baking soda and baking powder: To help the muffins rise.
- Ground cinnamon and nutmeg: These spices add flavor to the muffins.
- Salt
- Eggs: Use room temperature eggs.
- Carrot purée. Homemade tastes best.
- Brown sugar
- Light olive, grapeseed, canola or vegetable oil
- Honey. You could also use pure 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 until 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.
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.
Storage Instructions
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
- Banana Oatmeal Chocolate Chip Muffins
- Sweet Potato Muffins (omit the nuts)
- Whole Wheat Pumpkin Chocolate Chip Muffins
- Whole Wheat Lemon Blueberry Muffins
- Banana Maple Walnut Muffins (omit the nuts)
- Mini Cornbread Muffins
Carrot Muffins
Ingredients
- 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
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
- 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.
- 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
Chelsea
Sunday 25th of August 2024
I just made these using the regular whole wheat flour (I don't have pastry flour) and some pouches of carrot puree I had bought for my baby that she was not interested in eating. Turned out very yummy! I also used the trick from Sally's Baking Addiction with muffins of doing the first 5 minutes at 425F and then turning it down to 350 without removing from the oven, and the tops popped up great and they are very fluffy! I also used 1 tsp of baking powder instead of 1/2 - ever since I did an even ratio of baking powder and baking soda and do the 5 min at high heat, my muffins are ALWAYS puffy and airy with nice tops! Loved this as a good way to keep those pouches from going to waste!
KG
Friday 5th of May 2023
I really appreciated this healthy recipe with the olive oil and lots of carrots. I made this recipe almost exactly as published, with a couple of changes. Reduced the brown sugar from 1/2 cup to 1/4 cup (and they were still a bit too sweet), and added 1/4 tsp allspice and 1/4 tsp cloves to punch up the flavor. There were very flavorful and moist - really a nice breakfast muffin. I think I might increase the recipe amounts just a bit so the 12 muffins were a big bigger, or just make 9-10 muffins with this recipe.
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 :)
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!