Looking for a delicious, filling bake that is low in refined sugar? Try these healthy carrot muffins - they're packed full of nutritious ingredients and suitable for vegans.
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I first made these carrot muffins when I was really worried about my eldest son's diet. In particular I was concerned at the lack of vegetables that he was eating.
These healthy carrot muffins are an easy way to include a portion of veg in a sweet treat.
Because everyone loves carrot cake right?
They're great for after school snacks and can be added to lunch boxes.
Kids can make these muffins
My kids adore helping in the kitchen.
If you're looking for a muffin recipe to make with your children these healthy carrot muffins are a great choice.
Even toddlers can get involved in tasks such as:
- placing muffin cases in the tin
- mixing ingredients
- spooning the mixture in to the cases
Older kids can also help with:
Are these carrot muffins nut free?
These muffins are nut free. My children's school has a nut free policy due to allergies.
If you don't need these to be nut free some chopped walnuts in place of the sunflower seeds would be lovely.
Packed full of nutritious ingredients
These carrot muffins are full of ingredients that are good for us, including:
- a portion of hidden vegetables (carrots)
- chia seeds* - a great source of vegetarian protein, Omega-3 and various other nutrients
- pumpkin or sunflower seeds
- spelt flour
Babies and toddlers
These muffins are suitable for babies and toddlers and are ideal for baby led weaning.
If serving to a young baby you may want to grind the seeds rather than chop them.
You can make them in fairy cake cases instead to reduce the size. Be sure to reduce the cooking time as well.
Store for 3 days in an airtight container at room temperature or for up to 3 months in the freezer.
More carrot recipes
- Healthy carrot cake
- Wholemeal carrot soda bread rolls
- Carrot cake energy balls
- Carrot hummus
- Carrot cake overnight oats
- Healthy carrot cake bars
- Mini carrot loaf cakes
How to make healthy carrot muffins
Please do not reproduce this recipe without permission.
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Healthy carrot muffins
- 250 g carrots grated
- 125 g sultanas
- 100 ml sunflower oil olive works as well
- 1 tablespoon chia seeds optional
- 15 g pumpkin or sunflower seeds chopped
- 125 ml maple syrup
- 250 g spelt flour or use plain flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 4 tablespoons milk I used oat milk
- Preheat the oven to 160°C (fan)/180°C/gas mark 4.
- Line a muffin tin with 12 paper muffin cases and set aside.
- Mix the 250g grated carrot, 125g sultanas, 100ml sunflower oil, 1 tablespoon chia seeds (if using), 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
- Sift 250g spelt flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg together and fold into the carrot mixture.
- Finally stir through 4 tablespoons milk. You'll have quite a sticky mixture.
- Spoon the mixture into each of the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
- Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer.
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