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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Healthy Carrot Oatmeal Muffins

    Healthy Carrot Oatmeal Muffins

    By Min On June 1, 2020, Updated April 10, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    a closed up shot of three carrot oatmeal muffins stacked

    These incredibly moist, carrot oatmeal muffins are packed with nutrition and sweetened with fruit only. They are a delicious and healthy way to get more fruits and vegetables into your baby or toddler!

    cooked carrot muffins on a wire rack with one muffin sliced in half
    Table of Contents
    • Ingredients
    • Step by Step Instructions
    • Tips for Success
    • Serving Suggestions
    • How to Store
    • Other Muffins to Try
    • Healthy Carrot Oatmeal Muffins

    In continuing with my baby blender muffin series, I’ve developed another healthy version of a classic - carrot cake oatmeal muffins!

    The base recipe is very similar to the spinach sweet potato muffins and the blueberry muffins.

    Now, if you are specifically looking for a sweeter muffin as these aren't very sweet (but plenty sweet for babies), give these banana carrot muffins a try!

    Ingredients

    all the ingredients for carrot oatmeal muffins laid down on a white background

    Carrots: You’ll need about 2-3 medium carrots to get 1 packed cup grated. Avoid using the pre-shredded ones from the store because they tend to be dry, which will make it challenging for babies to work through. I like to use my box grater for this. You can also use the shredding attachment on a food processor if you have it.

    While you're at it, grate extra and add them to smoothie bowls, chia puddings (bye bye constipation!), vegetable waffles, or overnight oats/quinnoa.

    How to Serve Carrots for Babies

    Dates: Medjool dates work the best. They are larger, more moist, and sweeter than the other varieties. But any will work. Just be sure to use more since they are smaller.  Soak in warm water for at least 30 minutes as it will result in smoother consistency. You can also swap the dates out with 1 medium banana if you wish.

    Unsweetened applesauce: Along with dates, adds natural sweetness and provides moisture without having to use oil. You can use store-bought or homemade.

    Greek yogurt: whole fat is preferred, especially for kids under 2. Plant-based alternatives will work too. Just be sure to check the label for sugar content as they tend to contain added sugars. 

    Egg: flax egg also works

    on the left whole walnuts in a food chopper and on the right walnuts finely chopped in a coffee grinder

    Walnuts: Finely ground for babies. I like to use my coffee grinder to blitz a bunch of nuts (and seeds) at one time. You should too! Store in an airtight container and sprinkle on top of oatmeal, yogurt, cereal, baked goods, etc. For older children, you can keep them finely chopped.

    Coconut: look for unsweetened shredded coconut as it comes pre-ground and is finer in texture. Will look like snowfall. This will be safest for babies. You can leave this out to save you a trip to the store. But it’s a really versatile ingredient to have in your pantry and will kick the flavor up another notch in these carrot oatmeal muffins

    Cinnamon: Don’t skimp on this. Also add nutmeg if you have it! Together they will impart a very warm, cozy flavor.

    Vanilla extract: To address the question I get asked all the time, yes! babies can have it. 

    Step by Step Instructions

    On the left -all the ingredients minus the stir-ins blended in a food processor. On the right carrots and walnuts added to the blender
    1. Add all the ingredients, minus the carrots, walnuts, and coconut into the blender. Process until smooth.
    2. Stir in the carrots and walnuts.
    on the left precooked muffins in a blue silicone baking mat and on the right cooked carrot oatmeal muffins
    1. 3. Spoon batter to a greased/lined baking pan. I only use my silicone baking pan and LOVE it as there's no need to grease and the muffins come out so well after baking. Top with coconut. Press into the batter slightly.
    2. 4. Bake in the oven!

    Tips for Success

    • Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.
    • Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. This is VERY important.
    • If you find that the muffins are too moist, put them in the fridge to help firm up.

    Serving Suggestions

    on the left baked carrot oatmeal muffins on a wire rack with a toddler hand and on the right sliced muffin with cream cheese

    Amp up your baby or toddler's nutrition even more by serving these moist carrot oatmeal muffins with butter, cream cheese, nut butter, etc.

    How to Store

    a closed up shot of three carrot oatmeal muffins stacked
    • Store in an airtight container for 3-5 days in the refrigerator. You'll find that the flavors develop more over time.
    • Freeze for up to 3 months. I personally flash freeze all my baked goods.
      • thaw in the fridge overnight. Serve as is or warmed up in the microwave or toaster oven for VERY briefly. Otherwise, they will become too soggy.

    Other Muffins to Try

    • Beetroot Muffins
    • Pumpkin Bean Muffins
    • Zucchini Carrot Avocado Muffins
    • Pineapple Coconut Muffins
    • Southwestern Oat Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    a closed up shot of three carrot oatmeal muffins stacked

    Healthy Carrot Oatmeal Muffins

    These incredibly moist, carrot oatmeal muffins are packed with nutrition and sweetened with fruit only. They are a delicious and healthy way to get more fruits and vegetables into your baby or toddler!
    4.96 from 22 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Author: Min | MJ and Hungryman

    Equipment

    • Blender

    Ingredients

    For the blender

    • 1 cup (100g) rolled oats
    • 3 medjool dates, pitted and soaked (see note)
    • 6 ounces (¾ cup) Whole fat plain Greek yogurt
    • ½ cup (110g) unsweetened applesauce
    • 1 egg (or flax egg)
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg (optional but highly recommended)
    • 1 ½ teaspoons aluminum-free baking powder
    • 1 teaspoon vanilla extract

    Stir-ins

    • 1 cup packed (125g) grated carrots, about 2-3 medium carrots
    • ⅓ cup (35g) finely chopped walnuts

    Topping

    • Unsweetened shredded coconut

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • Into a blender of food processor, add the oats first and then the rest of the ingredients under "for the blender." Blend until smooth.
    • Stir in carrots and walnuts. Spoon the batter evenly into a prepared muffin pan. Top with coconut, as much or as little as you wish. Press onto the batter slightly.
    • Bake for 20-25 minutes, until toothpick comes out clean.
    • Cool completely (wait at least 10 minutes) before taking them out of the pan.

    Notes

    • Dates: soak in warm water for at least 30 minutes as it will result in smoother consistency. You can also swap the dates out with 1 medium banana if you wish.
    • Dairy-free? Can substitute with non-dairy Greek style yogurt.
    • Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.
    • Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. This is VERY important.
    • If you find that the muffins are too moist, put them in the fridge to help firm up.
    • Store in an airtight container for 3-5 days in the fridge. You'll find that the flavors develop more over time.
    • Freeze for up to 3 months. I personally flash freeze all my baked goods.
      • thaw in the fridge overnight. Serve as is or warmed up in the microwave or toaster oven for VERY briefly. Otherwise, they will become too soggy.

    Nutrition

    Calories: 113kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 258mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3322IU | Calcium: 68mg | Iron: 1mg
    Course Breakfast, Snack
    Cuisine American
    Diet Low Salt
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Nutrition in the First 1000 Days
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Kristy says

      June 06, 2022 at 9:17 am

      Can I blend the carrots instead of grating and folding them into the batter?

      Reply
      • Min says

        June 06, 2022 at 7:14 pm

        The muffins are already soft so by blending the carrots they may turn out way too soft. I recommend folding them in!

        Reply
    2. Jen says

      May 25, 2022 at 8:45 pm

      4 stars
      Hey,

      I have a lot of baby oatmeal and buckwheat cereal that I would like to use and they’re pre-food processed (come as a fine powder). Any idea how much of the baby cereal I would use in place of 1 cup of oatmeal?

      Also! I want to thank you for sharing your knowledge and helping me through my journey. I consider myself a healthy eater but not a frequent one. As a result, figuring out what to feed my baby has been a challenge. Trying your recipes have given me back “me” moments while still focusing on baby. Freezing the extras also has given me a chance to get a grasp on starting solids and I’m starting to feel like a professional after 4 months!

      Reply
      • Min says

        May 26, 2022 at 5:13 pm

        Hi! I can't say for certain as I haven't tried but I would start with the same amount. And thank you so much for this thoughtful and encouraging message! I'm so glad that you're finding my website helpful!!

        Reply
    3. Charlotte says

      April 29, 2022 at 2:08 pm

      5 stars
      My picky eater loves these!

      Reply
      • Min says

        April 29, 2022 at 2:13 pm

        Yay! Makes me so happy! thank you for sharing!

        Reply
    4. Joanne says

      February 24, 2022 at 10:12 am

      5 stars
      Hi, do i need to squeeze out the liquid from carrot?

      Reply
      • Min says

        February 24, 2022 at 3:12 pm

        There's no need. Just make sure to use the larger hole if using box grater.

        Reply
    5. Mariam Aziz says

      November 10, 2021 at 10:41 am

      5 stars
      My 1 year old would happily eat these for all meals of the day if i let him, thats how much he likes these carrot cake muffins 🙂

      Reply
      • Min says

        November 10, 2021 at 4:31 pm

        Haha love it!

        Reply
    6. G says

      November 05, 2021 at 3:42 am

      Do you think I make this as a mini cake for my 1yo smash cake?

      Reply
      • Min says

        December 24, 2021 at 7:59 pm

        Sure!

        Reply
    7. Mary Dalcourt says

      August 31, 2021 at 8:23 am

      5 stars
      Made these for my almost 11 month old son (fun fact, you and I had the same due date last September!) this past weekend and he loves them! So smooth and moist and easy to make!

      Reply
      • Min says

        September 01, 2021 at 6:00 pm

        oh wow! Thanks for sharing that fun fact!! So glad you guys enjoyed these 😉

        Reply
    8. Amanda says

      August 13, 2021 at 10:31 pm

      5 stars
      My son loves these ! Thanks for the easy recipe !

      Reply
      • Min says

        August 14, 2021 at 9:32 am

        Yay! So happy to hear!!

        Reply
    9. Kacey says

      June 23, 2020 at 1:38 pm

      Is there a alternative to Greek yogurt,both my husband and youngest daughter are lactose intolerant?

      Reply
      • Min says

        June 25, 2020 at 1:26 pm

        Hi! You can use a plant-based alternative. Just make sure to look for plain, no sugar-added

        Reply
    10. Rouline Siauw says

      June 16, 2020 at 3:45 am

      Hi, can i substitute the applesauce to banana?

      Reply
      • Min says

        June 25, 2020 at 1:27 pm

        Several moms have told me that applesauce worked well!

        Reply
    11. Patricia says

      June 01, 2020 at 8:59 pm

      Can I leave the walnuts out? Will the consistency work?

      Reply
      • Min says

        June 02, 2020 at 3:33 pm

        Will be fine! But for additional boost of healthy fat, consider adding seeds (like sunflower, chia, hemp, etc.)

        Reply
    12. Jenny says

      June 01, 2020 at 1:20 pm

      Is there any alternatives to greek yogurt? We ran out. Would milk work ?

      Reply
      • Min says

        June 02, 2020 at 3:34 pm

        Plain yogurt might work but milk will make the muffins too wet

        Reply
    13. Betty says

      June 01, 2020 at 1:06 pm

      Will plain yogurt work in place of Greek yogurt?

      Reply
      • Min says

        June 02, 2020 at 3:35 pm

        Many people used it to make the blueberry blender muffins and said they turned out great! I imagine it would work with this one as well.

        Reply
    14. Ashley says

      June 01, 2020 at 10:51 am

      Ohhh these look great! Do you think I could sub honey for the dates? (I have everything else to make these and don't wanna go to the store haha)

      Reply
      • Min says

        June 01, 2020 at 12:33 pm

        Yes!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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