I wanted to make some carrot muffins, but I pictured myself shredding baby carrots and shredding my knuckles in the process because they were just too small. Mary Kathryn. Images and text copyright Amy Palanjian 2019 (except where noted). The first 2 of these recipes are some of the most popular on my site! Is it possible the leavening you used wasn’t fresh/active? See the Notes section for details. TIP: If you want to make these without refined sugar, you can omit it and use 2 tablespoons maple syrup. Here is our disclosure policy.Updated: May 24, 2020 / First Posted: March 2, 2020 Amy Palanjian 63 Comments. Packed with carrots, whole grains, and protein, these Carrot Cake Muffins are a delicious way to start the day. They were so good. Perfect for a healthy breakfast for kids. . Will need to make a full batch next. These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. Perfect snack for toddler and mom! If you made my carrot muffins or any other recipes on the blog please : Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning, Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing, Please leave a comment on the blog or share a photo on Pinterest. They turned out delicious. You are brilliant! what can i substitute the eggs with to make it vegan? It must be something in the water because we have been on a muffin kick too, lately. 400g per batch in-fact! For the icing I used regular cream cheese. Mashed banana should work if you have that. Now I’m thinking of using as the base for her birthday cake. I decided, instead of carrot muffins with grated carrots (often the kids see the grated carrots and don’t want to eat them), we used pureed carrots! I made these today with the raisins and added crushed almonds, cinnamon & ground ginger, just for some difference. I seem to remember you had an option for full size muffins using 1/4 cup to portion and an adjusted baking time. See the note at the bottom of the recipe for specifics. I have a freezer stash so I can pull them our for snacks at home, or pack them in lunch bags for outings (letting them defrost en route). As you can see from the photo above these carrot muffins really do contain a lot of carrots. I didn’t cook my carrots first but I did puree the raw carrots in my food processor with a medium banana (this was to replace 1 egg) which did give me a nice puree. […] Snack of the week: Carrot muffins topped with cream cheese […], […] decided to make some of our peaches into bread. To make these gluten-free, use gluten free cup for cup flour and certified gluten-free rolled oats. 2 are you working in celsius or Fahrenheit? I do though have one clarifying question that I ask myself every time I make the cakes, are you measuring the weight of the carrots before or after cooking?? Thanks for the ideas Kristen! Your email address will not be published. photo 1) Add all ingredients to a bowl and mix gently. Once soft, blend in a food processor until the consistency of baby food (or even use baby food!) I’ve finally got myself together and started making batches of these toddler muffins. I think that I might call them cupcakes and serve them as dessert since they have a bit of frosting on them. And I’ve also tried shredding them and gotten bloody knuckles. Easy Oatmeal Bars with Blueberry and Carrot, Add all ingredients to a bowl and mix gently. I was wondering if you could use maple syrup instead of brown sugar?? Honestly, if you compare the ingredients of light or fat free versions of anything to the regular full fat version (especially dairy) you won’t want to use anything but the regular. You could try baking at 375 and see if that works better for you. Love your recipes! Total winner. It’s not that we are “hiding” fruits or vegetables, because my kids […]. We like them with milk and a side of fruit for breakfast or a snack, or you can serve them with a favorite soup a. s dinner or as part of a toddler lunch. Add carrots, and water where necessary to get it to blend and be smooth. I promise if I do, I’ll let you know. I SO need to be more like you… you’re my inspiration! These are delicious. Then, use two blueberries for eyes (if these are from frozen, also blot them dry. Carrots bring the sweetness to this recipe so there is no added sugar which makes them perfect for big and little kids. i’m excited to try them sometime soon. Easy Toddler Recipes. I added a little ground ginger and half a cup of diced dates. If a standard size vs a mini muffin the cook time will be longer. The best recipes & projects to do with the kids! What a great idea! These carrot muffins are completely loaded with carrots. In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Still soft, maybe a little gummy? Cook them until they are soft and easy to mash. They are delish and very easy, Copyright © 2020 My Kids Lick The Bowl on the Cravings Pro Theme, Chicken Pasta Bake Family Friendly Loaded With Vegetables, Peel and cook and your carrots until tender. Can these be made without oats? If the pieces of your carrots are longer than an inch, cut them up smaller with kitchen shears. Hi, these look great but we don’t have applesauce. You can place the carrots in a microwave safe bowl and water, or with some water on the stove top. Or, place cooled muffins into a zip top freezer bag, remove as much air as possible and seal. If they were gummy, I would suspect they needed another few minutes of baking time. My son has an allergy. You don’t need anything fancy to make these muffins and here’s a look at the ingredients. 400g of Carrots is … My kids thought they tasted like pumpkin muffins. The only thing I added was a little vanilla. Another winner! Or my savoury muffins are brand new! (They take forever to bake through as full size.). Not only do we have carrots in the muffin, but also on top! We’re on a muffin kick around here, so I’ll give these a try! I then added a small handful of raisins and a smaller handful of chopped walnuts. If I had a food processor that shredded them for me though, I might consider it. My idea would have been to trash the darn things! Could that have done it? Thank you, thank you! They are naturally dairy-free and can be made gluten-free and egg-free as well. 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. I haven’t tried it so I can’t say for sure but they might be fine with all flour if you want to use additional flour for the oats. They also have a nice amount of carrots for fiber, vitamin A, and flavor. How do I fix this? Sorry, but these old wives tales about microwaves & baby carrots have been debunked …… there is a lot of recent research that discredits these myths! Thanks again. Fave muffins so far , my mom made me these and theyre delicious! It is the difference between 5 ingredients and 12 or so (reducing or removing fat always means adding in all sorts of additives to get it to be a palatable consistency, taste, etc. Instead, I cooked the carrots till they were soft. Process/blend until they are well chopped/minced into very small pieces. I do this by boiling them in a pot of water, Drain the carrots well, I let them sit in a colander for a while so that all the excess water drains away, You can either mash or purée the carrots (mashing makes a chunkier muffin, puréeing will mean a smoother muffin), Beat these wet ingredients together with a hand-held beater, or a whisk/fork, they should become smooth, Beat for a further 30-60 seconds to make a well-mixed batter, Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins (photo 7), Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit)  (for mini muffins, cooking time will be longer for standard size), Beat these wet ingredients together with a hand-held beater, the batter should become smooth, Add the flour, baking powder and cinnamon, Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins. Gina, I hated shredding those little guys too. Great recipe am going to try it today. OR use kitchen shears to roughly chop store bought grated carrots into slightly smaller pieces. Bake for about 2 additional minutes, or until a cake tester inserted into the center of a muffin comes out cleanly. With the pureed carrots, follow the recipe for our carrot muffins below. Vanessa, I thought about trying it with the master muffin, but didn’t. I’m so glad to hear that that method worked for you! Love this recipe and have made it many times. This is one of those recipes that’s straight forward enough to do with the kids–should you want to! They had that white look to them, and some were absolutely shriveled. 2 things to check, what size muffin pan are you using? I’ve made some of your other muffin recipes and they have all been a hit with my toddler. Use a hand held mixer to beat all ingredients together and top the cooled muffins. Your email address will not be published. Is this the same basic recipe? That’s a great idea! I love them because I know she is eating veg and there is no temptation to pick out the carrot as it is completely pureed. I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine. Can you tell I’m not really a baker?! Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 16-18 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Christy, wait till your carrots are shriveled and your about to toss them. I don’t want to mess with the pumpkin muffin vibe we’ve got going on around here! Mix the wet ingredients together (milk, egg, apple puree, grated carrot, grated apple, mashed banana, coconut oil) in a large mixing bowl. You are right, they are very similar. (photo 2), Divide among the prepared muffin tin. Add 3 tablespoons honey and whisk until incorporated. https://www.superhealthykids.com/100-whole-wheat-orange-blueberry-muffins/, http://www.foodnetwork.com/recipes/ellie-krieger/carrot-cupcakes-with-cream-cheese-frosting-recipe/index.html, Healthy Weekly Meal Plan and New Printables. (photo 4). Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Dense as in a little heavy – like not fluffy. Thank you! Thanks so much for sharing! FEEDING TODDLERS 101 COOKBOOK. Are these muffins supposed to be very moist in the center? Here’s a look at the process involved in making these carrot muffins. Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. Do you know the calorie count on this? Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Yummy Toddler Food - www.yummytoddlerfood.com, Copyright © 2020 Yummy Toddler Food | Site Design by, This post contains affiliate links. I cannot wait to make them! Grate yellow carrots, and sprinkle on top. I don’t have a mini muffin tin…. You can use anything for eyes really, I just happened to have some blueberries. You may need to bake them for about 2 minutes longer, but use a cake tester to be sure. Nothing fancy or flash needed just: carrots (quite a few) flour, eggs, butter or oil, cinnamon and baking powder. These are a soft style muffin, if your baby is over 6 months of age and is managing finger foods then the texture of these muffins would be suitable. Here is our, « 4 Weeks of Healthy Spring Recipes for March. ,grated pear, walnuts, almonds, honey, ground flax and sesame seeds to “health” it up a little more .. Yum. Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

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