Easy Carrot Cake Muffins For Baby Toddler and Kids
Table of Contents
Carrot and Banana Muffin
These carrot cake muffins for baby are healthy muffins and baby led weaning friendly. If you are in need of a moist baby friendly muffin then look no further.
I don’t like to give sugar to my son, and I’m always looking to create healthy snack ideas that are easy to make and don’t take too much time to put together, which is why these carrot muffins for toddlers are perfect for busy parents.
I really wanted to create a muffin recipe that had the same tasty sweetness of a muffin with sugar but without the added sugar!
I instead added a banana to the muffin recipe to see if this would add enough sweetness to the muffin that didn’t make the muffin taste too savoury!
The banana worked so well and really worked well with the carrot too!
The finely grated carrot adds perfect moisture to the muffins that make the muffins so moreish. The tastiest carrot cake for baby.
You could double the ingredients to make a big batch of muffins and then freeze them so that you have a nice sweet treat whenever you may need.
Basic Carrot Cake Recipe
These carrot cake muffins are an excellent choice for baby-led weaning (BLW) due to their soft texture and wholesome ingredients. The carrot banana muffins are a great breakfast or afternoon snack idea for snack time with minimal prep time.
Made with finely grated carrots, oats, and banana, they provide essential nutrients and vitamins for growing infants.
The muffins are naturally moist, making them easy for little hands to grasp and munch on, while the addition of cinnamon adds a gentle flavour without overwhelming delicate palates. T
They can be customised with spices or even fruit to enhance their nutritional profile, ensuring that toddlers enjoy a tasty treat that's still healthy. They are a great muffin recipe for the whole family too.
Ingredient information
Oats - Ground oats to oat flour is a great base for a healthy cake base, I blitz the oats to make a fine flour like consistency.
Banana - I have used a banana to add some sweetness to the muffins, as I am not adding sugar to the muffins.
Egg - I have used a free range egg for the muffin recipe. You could use vegetable oil instead for egg free babies.
Whole milk - I have used whole milk but you could use your milk of choice, oat milk works well too!
Carrot - I have grated the carrot on the finest grater setting, I have found this is great for moisture and texture for this recipe. You can use pre-shredded fresh carrots if you need to for convenience.
Cinnamon - This spice makes the muffins stand out! A perfect spice for the muffin recipe..
Baking powder - As I have not used self raising flour I needed a raising agent, so baking powder is perfect for this.
Bicarbonate of soda - I have used a touch of bicarbonate of soda for acidity that the muffins need.
Serving suggestion
These are great on their own as a sweet little snack! If you did want to serve the muffins with something else, you could serve with some cream for a delicious dessert, or you could serve with a fruit purée for dipping or you could serve with some Greek yogurt and fruit purée!
Other muffin recipes you may like: Banana raspberry muffins, Blueberry muffins or Sweet potato muffins.
Storage instructions
Store the carrot muffin recipe in an airtight container in the fridge for up to 5 days.
The muffins can be frozen (once cooled to room temperature) in an airtight container or in a freezer bag for up to 3 months. Be sure to label the freezer bags with the item and date, so it is clear how long they can be stored. To label the airtight container I use masking tape this way it will not ruin the airtight container.
To defrost the muffins, keep them in an airtight container and defrost in the fridge overnight. Make sure they are fully defrosted before serving.
Equipment used to help with this recipe
Recipe | Easy Carrot Cake Muffins For Baby Toddler and Kids
Easy Carrot Cake Muffins For Baby Toddler and Kids
Ingredients
Instructions
- Pre heat your oven to 180C or 350F.
- Line a muffin tin with silicone muffin cases for standard-sized muffins.
- Pop all of the ingredients into a large mixing bowl and mix together using a spatula or a spoon until combined. You can use a hand-held mixer if you prefer.
- Use a dessert spoon and use 2 spoonfuls of the muffin batter to fill each silicone case.
- Sprinkle the tops of the muffins with spare rolled oats if you like!
- Pop the tray into the oven for 20 minutes until golden brown.
Notes
If you wanted to make the muffins gluten free you could use gluten free oats.
You can also use your choice of milk too or use a plant based milk for dairy free babies for a delicious way to change the recipe slightly.
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