I try to get some veggies into my kids any way I can. They do not like veggies, so I need to get pretty creative like I did with these Spinach Muffins. Since those were such a hit, I decided to try muffins again and add carrots instead of spinach. The result was this delicious Carrot Muffin Recipe for Kids (adults will love them too!). They are great for breakfast, snack, anytime. You can feel good giving them to your kids who will just eat them up, no questions asked. If you like these check out our other family friendly recipes.
This muffin recipe is simple to make. You just mix the dry ingredients together in one bowl and your wet ingredients in another and combine them.
This recipe uses carrot puree which is super easy to make. Boil carrots until tender and use a strong blender like the Ninja to puree them. I puree a large batch of carrots and then freeze them in 1/2 cup servings. I use the puree in pastas, soups and these yummy muffins.
Like most baked goods, these taste great just out of the oven. If you are serving them to kids, you will want to be sure they are cooled down first. The muffin top is nice and crunchy while the inside is soft and moist. They are not too sweet and you’d never know they had carrots in them. I didn’t tell my kids until after they ate them and they were surprised!
Makes 14 muffins.
Ingredients:
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup pureed carrot
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla
- 3/4 cup milk
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl beat together eggs, pureed carrot, oil, vanilla and milk.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Pour the batter equally into 12-14 muffins cups or a greased muffin tin. They will be filled 2/3 full.
6. Bake for 20 minutes.
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Tal says
Great recipe! both my picky eater and I loved it
Vicky says
Glad to hear it! Thanks so much for the feedback and have a great weekend!
Meredith says
Thanks for the recipe. Have you tried whole wheat flour or any other combination of flours?
Vicky says
Hi Meredith, I have not, but I am intrigued. If you do, please let me know how it works out. Thanks for visiting!
Julia says
I used half white flour and half whole wheat flour. Turned out great!
Vicky says
Good to know! Glad you liked them!
Victoria says
I always use whole wheat pastry flour for all and works great
Angela says
These are great! My picky preschooler loves your spinach muffins (I add chocolate chips and call them zombie muffins ?). These are a hit now too!
Vicky says
Thank you so much for the kind words Angela! I love the chocolate chip idea. We’ll have to try that!
Madeline says
I made these with gluten-free flour today and used coconut oil instead of vegetable oil. They turned out fantastic! My son who hates carrots has eaten two already and is asking for more! Thank you!!
Hannah says
I made them with all whole wheat flour, and almond milk instead of dairy. Came out perfect! Will try subbing coconut oil for canola next time. Great recipe! My 2 year old loved helping and eating it 🙂
Vicky says
Glad it worked out for you Hannah!
Dani says
I made these today. I used whole wheat flour instead of white. So delicious and my picky kids devoured them. That’s huge. So thank you!
Amy says
Do you have calorie info for these?
Kavya says
Hi..
Thank you for the recipe. What can be used instead of an egg ?