These healthy baby carrot muffins are super moist and nutrient packed! They also have no added sugar and are totally vegan and gluten free.
If there is one snack I can always count on to power me through the midday energy slump its MUFFINS. Which is why I always try to make a fresh batch of the good stuff to help hold me over during the work week when I need a bit of an energy boost.
My latest go-to are these healthy carrot baby muffins! Not only do they have no added sugar, but they are a great way to sneak a little veg action into your afternoon snack break.
Table of contents
Why This Recipe Works
Whether you are making these for yourself or for your kiddo, here are just a few more reasons why you need these baby muffins in your life:
- Source of protein and fibre (2 grams of each per muffin)
- Great for baby led weaning
- Toddler friendly
- Perfect for batch prepping
- Gluten free
Carrots – the carrots in these baby carrot muffins add a healthy dose of antioxidants and fibre! If you want to speed up prep, you can buy pre-grated carrots.
Banana – Adding mashed banana to muffins is one of my go-to hacks for making baked goods sweet without any added sugar.
Flour – To make this recipe gluten free, we use a combination of oat flour and almond. If you wish to make oat flour from scratch, see our expert tips below to find out how!
Apple – The apple adds a little extra touch of sweetness and tartness, while also adding additional moisture to these baby muffins.
Oat Milk – To make this recipe vegan we use oat milk along with vegan butter. If you don’t need to make this recipe vegan you can substitute this for regular cows milk and butter. You can also see our expert tips if you wish to learn how to make oat milk from scratch!
How To Make This Recipe
Step 1: Combine and mix the flaxseed meal, plant milk, melted butter and vanilla extract in a large bowl.
Step 2: To the same bowl, add the grated apple, finely grated carrot, mashed banana and mix.
Step 3: Add the almond flour/meal, GF oat flour, GF baking powder, cinnamon, nutmeg, sea salt and mix until well combined.
Step 4: Fill mini muffin tin with the mixture and sprinkle with hemp hearts (optional). Bake for 20-22 minutes or until tops feel firm.
Step 5: Cool in pan for 10 minutes, carefully remove the muffins from the tin and finish cooling them on a wire rack.
These baby muffins are best enjoyed a few hours after baking or even better the next day! You can warm them up for a few seconds in your microwave.
You can store them in a sealed bag or covered glass container for a couple of days or freeze them for longer storage.
If you wanted to make homemade plant milk instead of store-bought, you can combine about 1/2 cup of the seed or nut of your choice and 2 cups of water in a high-speed blender. Squeeze the milk through a mesh bag to remove the excess pulp.
You can also make your own homemade oat flour from scratch by milling quick oats or large oats in a high-speed blender until fine.
Yes, I always do! I’d suggest cooling them on a baking sheet and popping them into the freezer for about 30-60 mins until solid. You can then throw them into a freezer bag for up to 3 months. When you’re ready to eat, I just pull out a batch and let them thaw in the fridge or microwave them one at a time (in 30 second intervals to be safe).
Definitely! These muffins are very soft and easy for self-feeding so they’re the perfect healthy snack for little hands and new eaters.
They are safe for most kiddos, however, not for those with tree nut allergies as these muffins are made with almond flour.
Totally! I’d suggest adjusting the baking time to about 20-23 minutes or until a toothpick comes out clean.
Yep! We use gluten free flour for this recipe.
More Recipes You Might Like
- Mini Peanut Butter Banana Muffins
- Sweet Potato Apple Muffins
- Spinach Muffins
- PB & J Banana Mini Blender Muffins
Are you a fan of baby muffins? What are your favourite recipes these days?
Baby Muffins (Carrot Baby Muffins)
- 2 tablespoons flaxseed meal 16g
- 1/2 cup homemade oat milk or hemp, almond* (116g)
- 1/4 cup melted vegan butter or coconut oil (50g)
- 1 teaspoon pure vanilla extract
- 1 cup grated apple 2 smaller apples (128g)
- 1 cup packed finely grated carrot 128g)
- 1 medium ripe mashed banana 1/3 cup (92g)
- 3/4 cup almond flour/meal 76g
- 1-1/2 cup GF oat flour** 136g
- 2 teaspoons GF baking powder***
- 1 1/2 teaspoon cinnamon
- 1/4 tsp nutmeg
- 1/4 teaspoon sea salt
- Hemp hearts to sprinkle on top
- Preheat oven to 375° F and grease a mini muffin pan.
- Combine and mix the flaxseed meal, plant milk, melted butter and vanilla extract in a large bowl.
- To the same bowl, add the grated apple, finely grated carrot, mashed banana and mix.
- Add the almond flour/meal, GF oat flour, GF baking powder, cinnamon, nutmeg, sea salt and mix until well combined.
- Fill mini muffin tin with the mixture and sprinkle with hemp hearts (optional). Bake for 20-22 minutes or until tops feel firm.
- Cool in pan for 10 minutes, carefully remove the muffins from the tin and finish cooling them on a wire rack.
Did you enjoy these carrot baby muffins? If so, I’d love to hear your thoughts down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.