Healthy Carrot Muffins for Toddlers

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These healthy carrot muffins for toddlers and kids are moist and are loaded with carrots!

I love these healthy carrot muffins for snacks, breakfasts, and lunch boxes for my toddlers and kids. 

These muffins are an easy way to get your toddlers and kids to eat vegetables!  Some of our other favorite veggie and fruit muffins are spinach and banana muffins and healthy avocado muffins.

When you have an excess of carrots in the fridge that need to be used up, this is a good recipe to make for the entire family!

These healthy carrot muffins have no refined sugar and are made with white whole wheat flour.  They are not overly sweet, you could add honey or a cream cheese frosting to make them sweeter if you prefer.

Lately, my toddlers have been picky eaters, so making these muffins was a way I know I could get them to eat their veggies!

Related:  How to get your Toddler to Eat Veggies

Ingredients for carrot muffins:

• 1 3/4 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (I use pink Himalayan salt)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 eggs 
• 2 cups shredded carrots
• 1/2 cup pure maple syrup 
• 1/3 cup melted coconut oil or butter
• 1 cup plain or vanilla yogurt (any variety of yogurt will work – coconut, soy, etc.)

Related:  Easy Pizza Muffins

Instructions: 

Preheat oven to 425 degrees Farenheight 

Grease muffin tin well or use liners.  

Mix melted butter (or coconut oil) with the maple syrup in a large mixing bowl.  I melt mine in the microwave for about 20-30 seconds.

Add the rest of the wet ingredients to that mixture – eggs, vanilla, yogurt, and shredded carrots.  Combine all ingredients well.

Add baking powder, baking soda, cinnamon, and salt to the wet mixture.  Stir until combined. Add in flour gradually and mix (don’t overmix or muffins can become tough). 

Bake the muffins at 425 degrees F for 13-16 minutes or until a toothpick comes out clean.  Yields about 12 muffins. 

Add-ins for the Carrot Muffins:

You can add raisins or chopped nuts to these muffins for added texture and flavor. 

Make sure to dice nuts finely for toddlers.

You can add butter, honey, or cream cheese once cooled to add more flavor and texture as well.  Or add a cream cheese frosting to make them more like carrot cupcakes.

Related:  Healthy Oat and Banana Pancakes

Tips for Making the Carrot Muffins:

Melt the butter or coconut oil in the microwave until it is liquid.  

To shred carrots you can use a manual shredder, a food processor, or high powered blender.  I used my ninja blender to shred up the carrots and it had them shredded/purred them in seconds. The carrots along with the yogurt make these muffins very moist!

You can use whole carrots or baby carrots, depending on what you have.  

Carrots are a good source of beta carotene, fiber, potassium, and antioxidants.  I make these muffins along with other veggie and fruit muffins often for my toddlers, kids, myself, and my husband to get in more nutrients. 

We eat these muffins for a quick breakfast or I pack them in their lunch boxes.

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