Baby Muffins with Carrots (Healthy + No Sugar Added)

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

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.

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
• Vegan
• Gluten free

Key Ingredients

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.

Expert Tips

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.

Recipe FAQs

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)

These healthy zero-sugar added baby carrot muffins are moist and packed with nutritious ingredients. 

5 from 3 votes

Print Pin Rate

CourseSnack

CuisineAmerican

DietGluten Free, Vegan

Prep Time20 minutes minutes

Cook Time20 minutes minutes

Total Time40 minutes minutes

Servings16 muffins

Calories90kcal

AuthorAbbey Sharp

Ingredients

• ▢ 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

Instructions

• 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.

Notes

Best enjoyed a few hours later or even better the next day! You can warm them up for a few seconds in your microwave.

 

Store the mini muffins in a sealed bag or covered glass container for a couple of days or freeze them for longer storage.

 

*Make homemade plant milk with 1/2 cup of the seed/nut blended in a high-speed blender with about 2 cups of water. Squeeze through mesh bag to remove larger pulp. 

**You can make oat flour by milling quick oats or large oats in a high-speed blender.

***GF baking powder ingredients: cream of tartar, baking soda, tapioca starch. 

If using a non-GF brand (that contains other ingredients), it’s possible that less baking powder would be required. Alternatively, one could add just 1 teaspoon of baking soda only.

 

Nutrition

Calories90kcalCarbohydrates8gProtein2gFat6gSaturated Fat1gTrans Fat1gSodium122mgPotassium87mgFiber2gSugar3gVitamin A1496IUVitamin C1mgCalcium61mgIron1mg

Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Did you enjoy these carrot baby muffins? If so, I’d love to hear your thoughts down in the comments below!

Abbey Sharp

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.