These super easy to make healthy carrot muffins are made with real carrots without refined sugar. It’s a win for parents and kids!
Muffins are the perfect hiding place for many healthy ingredients. Now, I am not a sneak by nature, but SK (since kids), I’ve learned to use my creative side to hide fresh veggies into delicious baked goods … like these muffins.
Kids love baked good because they are usually sweet and have a cake type texture. With the right ingredients, muffins are a healthy breakfast, snack or dessert idea for kids.
The trick to adding vegetables to muffins is to make sure you grate them up very fine or puree them. If you have a hard time getting your kids to eat carrots and they see long strings of orange hanging out of a muffin, you may have a little drama on your hands and they won’t want to eat it.
These carrot muffins are so easy to make and if your kids are very young, you may want to make mini muffins instead, save wasting them.
Carrot muffins freeze well if you put them in a container or freezer bag. Thaw what you need by popping into the microwave for fifteen second increments or leave on them out on the counter.
How carrots are good for your kids:
- carrots are a very good source of biotin, vitamin K, potassium, vitamin B6 and vitamin C
- they are also a good source of manganese, niacin, vitamin B1, panthothenic acid, phosphorus, folate, copper,vitamin E and vitamin B2
- full of dietary fibre
- immune boosters
- improves eyesight (it’s not a myth)
- they have beta carotene
So, if your kids won’t warm up to carrots, then this is your best solution plus there’s the added benefits of protein from the eggs and no refined sugar. Another recipe the kids will love is my No Bake Chocolate Haystack Cookies (no refined sugar) and made with whole grain oats and real cocoa. Adding spinach to a delicious Strawberry Smoothie is another great way to get picky eaters to eat their veggies.
There’s so many ways to get those nutrients into your kids. They’ll never know how healthy it is 🙂Print
Healthy Carrot Muffins
These healthy muffins are the perfect way to get your picky eaters to eat their carrots!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Snacks
- Method: Baking
- 1 cup grated or pureed carrot
- 2 cup flour, all-purpose
- 1/2 cup coconut sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- muffin tins
- Preheat oven to 350 degrees.
- Start by steaming the carrots.
- Once soft, blend in a food processor until the consistency of baby food or grate them.
- You want one cup of carrot total.
- Combine dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon).
- In a separate bowl, combine carrot puree, eggs, oil, and vanilla.
- Fold wet ingredients into dry and stir till just moistened.
- Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
- Bake for 18-20 minutes at 350 degrees.