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.
Can kids make these muffins?
Absolutely – these are a great choice to make with your kids.
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.
More carrot recipes
Pin healthy carrot muffins for later
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
- 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
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 tbsp chia seeds, 15g pumpkin or sunflower seeds and 125ml maple syrup together in a large mixing bowl.
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.
Finally stir through 4 tbsp 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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