Name: Healthy Carrot Cake Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 3/4 cup whole wheat flour or gluten free cup for cup flour blend; 1/2 cup rolled oats; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 2 large eggs; 1 cup unsweetened applesauce; 1/4 cup brown sugar; 3 tablespoons canola or melted coconut oil; 1 cup grated carrots; 1/4 cup raisins, optional

These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.

Healthy Carrot Cake Muffins

whole wheat flour

cup rolled oats

baking powder

baking soda

eggs

applesauce

brown sugar

carrots

raisins, optional

Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.

Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.

Such a simple, yet delicious toddler-friendly (and momma-friendly!) recipe!  We are egg-free, so I made the recipe as suggested with the egg-free modification and they turned out great!  They freeze amangly too.  A new fave!

These were so easy to make, and sooo delicious! I'm definitely going to make a few batches to freeze. Excited to give them to my girls this afternoon!

My picky 12 month old absolutely loves these muffins. I did the vegan version, added in some chia seeds and only 1/8th of a cup of maple syrup instead of the brown sugar ...delicious! Thanks so much for posting.

So I made this recipe on a whim and did a few substitutes based on my cupboard and fridge but they turned out well! Substituted the applesauce for plain yogurt and used a bit of white sugar because I ran out of brown. I also used grated zucchini in place of some grated carrot . My toddler ate 3 today and was very impressed with our baking  handiwork!

We made these this morning and LOVED them :) I replaced brown sugar with maple syrup and it worked well! I had to bake them for a while longer, and once I let them sit a bit they firmed up. So delicious! My daughter liked them too

Hi Amy!

We just made these today and I had to stop myself from eating so many in one sitting! I was able to finish these while holding my 14mo in one arm so I love the ease of this recipe. My 7 year old is SO picky but he still took a few bites. My daughter (14mo) ate all of hers that I diced. I made the gluten free version. I’m excited to try with golden raisins next time. Thanks Amy!

I made these today with the raisins and added crushed almonds, cinnamon &amp; ground ginger, just for some difference.

I made these with my 2 year old today and he had so much fun helping peel the carrots, chopping and grinding apples and making applesauce from fresh apples in a mixer/grinder, then helping add and mix all the ingredients. He ate 2 as soon as they came out of the oven and let's not talk about how many I ate.  The only thing I added was a little vanilla. Next time I might add some almond butter but otherwise perfect texture and not too sweet. Will make again.

This is now one of my go-to snack recipes for my kids including a 3yr old who hates veggies.  Easy to make,  and they disappear too quick to worry about storing them

Dense as in a little heavy - like not fluffy. Not hard though. Still soft, maybe a little gummy?
I halved the recipe. Could that have done it? I didn't change any other ingredients.
Can you tell I'm not really a baker?! :)

Love this recipe and have made it many times. Question...did the recipe change recently to remove the baking instructions for full size muffins?  I seem to remember you had an option for full size muffins using 1/4 cup to portion and an adjusted baking time. I don’t have a mini muffin tin...

Thanks!

These are delicious.  We added a little cinnamon.  Perfect snack for toddler and mom!

Another yummy recipe for my princess of food fuss (18 mths) weekday lunchboxes... dairy free, and so much goodness to make this mama's heart sing! I just have to hold myself back from eating too many!

Another winner! I actually scaled these way down, used all oat flour and a little honey instead of brown sugar (what was easier to grab first...), and added a pinch of apple pie spice, and microwaved it in a mug, then scooped it out and cut it into chunks for my 15-month-old. So tasty (I think I snitched more of it than she ate, whoops) and easy! Will need to make a full batch next. Thanks so much for sharing!

These were so tasty, but my 3yo was picking oat and carrot pieces out of his mouth and finally said he didn’t like it. Can I process the oats and carrots for a smoother texture?

These are so good. I added vanilla and cinnimon and baked an extra 5 minutes

Thank you for this recipe – my little one liked it! (I didn't have any applesauce but had some leftover pureed apples in a jar, so I used that.) I was running out of meal ideas for my 14 month old, so will look around for more recipes. Thanks again!

Loved these!!! I added a generous amount of cinnamon and the whole house smelled great. My tot ate two of them. Will be making again.

These are so easy and so delicious! I made them twice. I used avacado oil because it's what I had and added 1 tsp of cinnamon to the 2nd batch. They are great both ways, although I preferred with the cinnamon. My 2.5 year old ate 4!
Thank you the great simple recipe!

These were very very good. I love how easy it was to get together in one bowl. I did make me them in a larger cupcake tin.. and it took about 30 m to get done.

These are so good and my 2.5 and 4yr olds ate them up. I didn’t have applesauce so we substituted with Greek yogurt. Also used our mini cuisinart to shred the baby carrots we had. We will definitely be making these again.

I just made these with my 2-yr old son. I subbed coconut sugar for the brown sugar (equal amount) and they’re delicious! Thanks!

These are super moist and, like all Yummy Toddler Food recipes we love the healthier ingredients. Great texture, my 2 year old keeps asking for more. However, next time I make these I will add some vanilla and cinnamon as another reviewer suggested for some extra flavor. Another great one!

I love these, though my toddler apparently will eat nothing but grilled cheese for the rest of his life. Sigh. Will keep trying. These are delicious plain and also with a little cream cheese.

So delicious and easy to make! My son (he’s one) absolutely loves them...and so do we! Great meal for the whole family.

https://content.jwplatform.com/videos/rkcx5cm4.mp4

Mini Carrot Cake Muffins to share with the kids.

Healthy Carrot Cake Muffins

Prep Time: 10 minutes

Cook Time: 16 minutes

Total: 26 minutes

Servings: 24

Cost: $1.83 /serving

Author : Amy Palanjian

Ingredients

Instructions

Top similar recipes