My healthy carrot muffins will go down a treat with anyone looking for a delicious, filling bake that is low in refined sugar. They’re packed full of nutritious ingredients and suitable for vegans.
As they’re nut free too they are perfect for kids lunch boxes although I must admit to eating as many of them as my kids do!
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The challenge of making a nutritious lunchbox for a picky eater
I only started making a daily lunchbox for my picky eating seven year old in September last year. While we got off to a good start, by December he was coming home with a full lunch box several times each week.
Yes, that’s right – he hadn’t eaten any of his lunch. When I asked him why he said that he wasn’t given enough time at school to eat. But I think that was just an excuse.
The reality is that he has a limited amount of foods that he’s willing to eat. So of course he does end up eating the same thing quite a lot.
This is known as food jagging
Food jagging is really common with kids who only eat a few different things. They will eventually get bored of having the same thing over and over again.
The advice is to serve up familiar foods but in different formats. So, for example, if your kid likes apples then try serving sliced apples one day, apple sauce another and apple muffins on a different occasion.
If this is something that you are struggling with as well then I recommend that you check out the resources offered by Simone Emery of Play With Food*. Her video courses have really helped me out and there are plenty of invaluable free articles and tips on her site too.
Why carrot muffins?
Everyone loves carrot cake right?
These healthy carrot muffins are part of my new year resolve to ensure that at least some of my son’s lunch gets eaten every day.
While carrots are definitely not on his “safe food” list – cake usually is!
Wish me luck…
Are the chia seeds essential?
Not really, no. The chia seeds are in these muffins to add nutritional value rather than as an egg substitute, which is why they’re not ground up. You can leave them out if you don’t have any available.
I’ve tried to include as many nutritional ingredients as I can in these muffins – including a portion of hidden vegetables (carrots). So do consider getting some chia seeds* if you can – they’re a great source of vegetarian protein, Omega-3 and various other nutrients.
While I made these with my older child in mind these carrot muffins are a great choice for toddlers too.
You can make them in fairy cake cases instead to reduce the size. If you end up with too many you can freeze any leftovers.
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.
Check out my healthy lunch box ideas
More carrot recipes
Wholemeal carrot soda bread rolls
See my favourite carrot recipes and cooking tips
Pin healthy carrot muffins for later
See all my kid-friendly muffin recipes in one place.
How to make healthy carrot muffins:
These healthy carrot muffins are really easy to make.
Simply mix together the dry ingredients in a bowl.
Then in a separate bowl mix the wet ingredients and the grated carrot together.
Fold in the dry ingredients and finally stir in the milk before spooning into the muffin cases and baking.
Healthy carrot muffins
Ingredients
- 250 g carrots grated
- 125 g sultanas
- 100 ml sunflower oil olive works as well
- 1 tbsp whole chia seeds optional
- 15 g pumpkin or sunflower seed chopped
- 125 ml maple syrup
- 250 g spelt flour or use plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 4 tbsp milk I used oat milk
Instructions
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Preheat the oven to 160°C (fan)/180°C/gas mark 4.
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Line a muffin tin with 12 paper muffin cases and set aside.
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Mix the 250g grated carrot, 125g sultanas, 100ml sunflower oil, 1 tbsp chia seeds, 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
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Sift 250g spelt flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg together and fold into the carrot mixture.
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Finally stir through 4 tbsp milk. You'll have quite a sticky mixture.
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Spoon the mixture into each of the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
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Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer.
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for Sneaky Veg recipes! The price to you remains the same. Thanks for supporting Sneaky Veg. Read my full disclosure.
Sarah
What would you recommend as an alternative to spelt flour if you haven’t got any in your pantry? Wholemeal flour possibly?
Thanks!
Mandy Mazliah
I think you could use any plain flour, wholemeal would probably work fine. Let me know!
Kate - gluten free alchemist
Picky kids…… Reckon its a right of passage for every parent to manage! Who could resist these though? If your son won’t eat them, I will. They sound so yummy and full of great stuff xx
Simone
I am going to make these on the weekend! Yum!
Mandy Mazliah
Hope you enjoy them Simone!
Julie
Ooh these healthy carrot muffins look yummy, perfect for baking with kids. I’m sure the fussiest of eaters will enjoy these. Commenting as BritMums Baking Round-up Editor. 🙂
Mandy Mazliah
Thanks Julie x
Balvinder
Yummy! Great use of the plentiful carrots in season now. The addition of spices and pumpkin seeds really makes these muffins special.
Mandy Mazliah
Thanks Balvinder – they are lovely muffins
Susan Hughes
These muffins are delicious. Thank you for the recipe. Any more vegan muffin ideas greatly received.
Mandy Mazliah
Thanks for commenting Susan – glad you enjoyed them. I have a chocolate kale muffin recipe coming up soon x
Jo Allison / Jo's Kitchen Larder
These got huge thumbs up from my hubby when he peered over my shoulder so will be baking them for his brekkie on the go. He is never hungry first thing so breakfast at home is out of the question and I’m always on the look out for healthier alternatives to his rather junky “grab’n’go” pastry favourites. My kids also love anything carrot including carrot cake so it will be a nice healthy snack for them too. Thanks Mandy! x
Mandy Mazliah
Thanks jo, hope he enjoys them!
Jenny Paulin
I have two fussy eaters Mandy, although they do eat their food inside their lunch boxes , it is main courses at home I struggle with. However, like you I like to include some homemade cakes because I like to sneak I some fruit/veg. I hadn’t thought about adding chai seeds for nutritional reasons, I must look into getting some.
These muffins look delicious and my two adore carrot cakes,so I think they would gobble yours up very easily. Hope yours enjoyed them?
happy new year btw xx
Mandy Mazliah
Thanks Jenny – two out of three enjoyed them and I’ll persist with the third! Happy new year to you too x
Eb Gargano | Easy Peasy Foodie
YUM! These look awesome…if your kids won’t eat them, you can send them to me 😀 I love how jampacked with goodness they are!! Your conversation above with Angela made me laugh…I’ve spent a long time training my husband to cook onions correctly…he’s just about got it now I think. I am really NOT a fan of undercooked onions. I really do think cooking has a lot to do with why people are often not that keen on veg – overcooked soggy carrots/cabbage/broccoli or undercooked onions/aubergines/potatoes have a lot to answer for! Eb x
Mandy Mazliah
Ha ha! Glad to hear I’m not alone Eb x
Cat
I love carrot cakes and these look like a delicious healthy alternative.
Mandy Mazliah
Thanks so much Cat x
Kat (The Baking Explorer)
I’ve not got kid myself yet, but I’m definitely banking these tips for the future! Your carrot muffins sound delicious – I might try them on my fussy boyfriend instead!!
Mandy Mazliah
You’d be amazed how many people comment saying that they need sneaky veg for their boyfriends/husbands!
Angela / Only Crumbs Remain
These look and sound gorgeous Mandy, I love that I can see little pieces of the carrot and sultanas – it really adds to the interest. That said, I must admit that I was a fussy eater as a child (or picky as Mum would describe me!) I clearly remember always picking out the chopped onions if she made a mince dish (and to be honest I still do when she makes us quorn mince! She just chops them too big for me 😀 Lol!) And I’m only now starting to get to grips with granary bread! It’s the bits! I know how old am I!
Angela x
PS, You’d be more than welcome to add into my #BakingCrumbs linky if you like 🙂
Mandy Mazliah
Thanks Angela – I’ll add it to my to do list. I have a real problem with big undercooked bits of onion in dishes too – it’s been the biggest problem in our marriage so far that my husband never cooks onion properly!!!
Monika Dabrowski
These muffins ooze goodness and deliciousness! My kind of snack idea, though probably not my children’s! I am so glad my youngest is in high school now and I no longer have to rack my brain what to put in his lunchbox – he now eats pizzas and paninis and chips in the school cafeteria along with all his friends. That’s right, it is very uncool to bring food from home, and once they leave primary education there is nothing you can really do about it. So I now focus on making sure they eat healthy stuff at home – it’s impossible not to be a healthy food blogger if you’ve got teenagers:) thank you for bringing your delicious muffins to #CookBlogShare!
Mandy Mazliah
That’s really interesting, I hadn’t really thought about that. Do you give him cash every day to buy what he wants? Thanks for the kind works about the muffins x