Healthy Carrot Muffins for Kids: No-Added-Sugar Baby-Led Weaning Treat Recipe
Delicious and healthy carrot muffins perfect for kids and baby led weaning, featuring no added sugar and a simple ingredient list. These moist muffins combine cooked carrot purée with eggs, cinnamon, and flour, baked to perfection for a nutritious snack or breakfast option. Ideal for mini muffins or standard size, they can be stored fresh or frozen for convenient enjoyment.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 30 mini muffins or 12 standard muffins
- Category: Muffins
- Method: Baking
- Cuisine: New Zealand
Ingredients
Main Ingredients
- 400 g cooked and puréed/mashed carrot
- 2 eggs
- 1 teaspoon cinnamon
- 100 g melted butter or oil
- 160 g standard flour (1 ¼ cup)
- 2 teaspoons baking powder
Instructions
- Prepare the Carrot Purée: Peel and chop 400 g of carrots, then boil them in water until tender. Once cooked, mash or purée the carrots until smooth or slightly chunky as per preference.
- Mix Wet Ingredients: Place the carrot purée into a large bowl. Add 2 eggs and 100 g of melted butter or oil. Use a hand-held beater to blend these ingredients together until the batter is smooth.
- Add Dry Ingredients: Sift or add 160 g of standard flour, 2 teaspoons of baking powder, and 1 teaspoon of cinnamon into the wet mixture. Beat for an additional 30-60 seconds to ensure a well-mixed batter.
- Portion the Batter: Grease a non-stick silicone or regular muffin tin with oil. Portion the batter into the tin, making 30 mini muffins or 12 standard-sized muffins depending on your choice.
- Bake the Muffins: Preheat the oven to 180°C (350°F). Bake the mini muffins for approximately 15 minutes. For standard-sized muffins, increase the cooking time accordingly until a toothpick inserted comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool fully in the tin before transferring to a wire rack or serving.
- Storage: Store cooled muffins in an airtight container for up to 3 days or freeze them for up to 3 months to maintain freshness.
Notes
- Carrots are peeled, chopped, and boiled until tender before mashing or puréeing.
- You can use mashed carrot instead of purée for a lumpier texture which still tastes great.
- The batter can be mixed with a fork, whisk or wooden spoon instead of a beater, though the texture may be less smooth.
- To make a dairy-free version, substitute melted butter with a mild vegetable oil.
- Store the muffins in an airtight container for up to 3 days or freeze if storing longer, up to 3 months.
