These Sugar-Free Carrot Muffins are so easy to make that they’re virtually foolproof!
They take very little time to prepare, so if you struggle to find the time to bake for your baby, this is the perfect recipe for you!
They have a lovely, soft texture, so they are easy for baby to eat. They are ideal for babies who have already started biting and chewing.
Perfect for breakfast or dessert, these muffins make great travel snacks too!
We used whole raisins when we made them, but you can chop the raisins if you prefer. The raisins are what give the muffins their sweetness, and they provide lots of nutrients too (see our raisin page for more information).
Combined with the goodness of fresh carrots, these are healthy little muffins that make a wonderful treat for your little one (and for the rest of the family too).
This recipe makes 4 standard-sized muffins.
To save even more time, why not double or triple the ingredients and freeze the rest so you always have a healthy treat on hand for your tiny diner?
Just cool them completely, then transfer to freezer bags, where they will keep well for up to 2 months.
To Thaw Frozen Muffins…
You have 3 options.
- Thaw them at room temperature, ensuring they are safely covered. They will take 1 to 2 hours to defrost.
- Thaw them in the microwave – just use the ‘defrost’ setting and follow the instructions in your microwave manual.
- Thaw them in the oven for 15 to 20 mins at 300 deg F (150 deg C). Check them often to make sure they’re not getting too dry or starting to burn.
To Make Sugar-Free Carrot Muffins for Baby You Will Need…
1/2 cup shredded/grated carrot (peel first, if not organic)
1/4 cup milk (you can use formula or breast milk instead of cow’s milk if you prefer)
2 teaspoons coconut oil (or vegetable oil)
1/2 cup raisins
1 large egg, lightly beaten
1/2 cup all-purpose (plain) flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 350 deg F (180 deg C).
In one bowl, mix together the carrot, milk, oil, raisins and egg.
In another bowl, mix the flour with the baking powder, cinnamon and nutmeg.
Mix the contents of both bowls together until everything is thoroughly combined, then spoon the mixture into 4 holes of a muffin pan, or into 4 silicone cupcake cases.
Bake the muffins for 20 to 25 minutes, until golden.
Cool and serve!
We love…
…these Reusable Silicone Baking Cups (Amazon) for making muffins, or for little, easy to hold meatloaves for baby! Food doesn’t stick to them – instead, it pops right out, so they take two seconds to clean… better than scrubbing a muffin tin!
Sugar-Free Carrot Muffins for Baby
These sugar-free carrot muffins for baby are SO easy to make. If you struggle to find time to cook, this is the recipe for you!
Ingredients
- 1/2 cup shredded/grated carrot (peel first, if not organic)
- 1/4 cup milk (you can use formula or breast milk instead of cow’s milk if you prefer)
- 2 teaspoons coconut oil (or vegetable oil)
- 1/2 cup raisins
- 1 large egg, lightly beaten
- 1/2 cup all-purpose (plain) flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350 deg F (180 deg C).
- In one bowl, mix together the carrot, milk, oil, raisins and egg.
- In another bowl, mix the flour with the baking powder, cinnamon and nutmeg.
- Mix the contents of both bowls together until everything is thoroughly combined, then spoon the mixture into 4 holes of a muffin pan, or into 4 silicone cupcake cases.
- Bake the muffins for 20 to 25 minutes, until golden.
- Cool and serve!
Notes
To freeze these muffins, first cool them completely, then transfer them to freezer bags. They will keep well for up to 2 months.
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