My kids don't like veggies, so I need to get pretty creative, as I did with these Spinach Muffins. Since those were such a hit, I decided to try different muffin recipes 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, snacks, and any time. You can feel good giving them to your kids who will just eat them up, no questions asked. You can also feel good serving your kids these yummy Blackberry Muffins Recipe. They are packed full of blackberries!
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⭐Why This Recipe Works
- Simple to make, just like our Carrot Cake Recipe With Pineapple. You just mix the dry ingredients together in one bowl and your wet ingredients in another and combine them.
- The muffin top is nice and crunchy while the texture inside is soft and moist.
- The flavor of these is 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!
🥣Ingredient Notes
- Sugar - I used all granulated sugar, but you can use half the amount of granulated sugar in the recipe and replace the other half with brown sugar if you wish.
- Cinnamon - adds warmth and sweetness to the muffins.
- Pureed carrot - 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 ½ cup servings.
📋Step by Step Instructions
STEP 1: Preheat oven to 350 degrees.
STEP 2: In a large mixing bowl combine all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt.
STEP 3: In another bowl beat together eggs, pureed carrot, vegetable oil, vanilla extract, and milk.
STEP 4: Add the wet ingredients to the flour mixture and mix well with a spoon or spatula.
STEP 5: Pour the batter equally into 12-14 paper liners into a muffin pan or a greased muffin tin. They will be filled ⅔ full.
STEP 6: Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
STEP 7: Place on a wire rack to cool.
If your children love cooking as much as my kids do, you should try making this with them as it is one of the easiest kids recipes we have made.
👩🏻🍳Expert Tips
Tip 1: Like most baked goods, these taste great just out of the oven. If you serve them to kids, you will want to be sure they are cooled down first.
Tip 2: If allergies aren't an issue feel free to add ½ cup of chopped walnuts.
🤷🏻♀️Recipe FAQs
You can store them in an airtight container at room temperature for 2 days or in the fridge for 4 days.
I use the puree in pasta, soups, and these yummy muffins.
🧁Related Recipes
🌟If you try this recipe, leave a star rating below or a review in the comment section. Be sure to sign up for my newsletter to get my latest recipes!
📖 Recipe
Carrot Muffin Recipe for Kids
Video
Ingredients
- 2 cups flour
- ¾ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup carrot pureed
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup milk
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl beat together eggs, pureed carrot, oil, vanilla and milk.
- Add the wet ingredients to the dry ingredients and mix well.
- Pour the batter equally into 12-14 muffins cups or a greased muffin tin. They will be filled ⅔ full.
- Bake for 20 minutes.
Notes
- 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.
- If allergies aren't an issue feel free to add ½ cup of chopped walnuts.
Natsuki says
My daughter loves the recipe and she brings to school lunch now! Thank you!
Vicky says
So happy to hear she loves these easy carrot muffins!
Sarah says
My sons favorite muffins! Wondering if this can be made into a bread instead? I'm not exactly an experienced baker so I'm wondering if this batter could be put into a bread pan and baked for 50-60 minutes? Thoughts?
Vicky says
I am so glad to hear he enjoys them! I have never tried making them into a bread but that sounds like it would work. If you try it, please let me know!
Kavya says
Hi..
Thank you for the recipe. What can be used instead of an egg ?
Amy says
Do you have calorie info for these?
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!
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!
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!!
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!
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
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!