Healthy Carrot Oatmeal Muffins

These incredibly moist carrot oatmeal muffins have all the warm, cozy flavors you love in carrot muffins, plus an extra dose of nutrition. They are a delicious and healthy way to get more fruits and vegetables into your baby or toddler with minimal effort.

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Oatmeal Carrot Muffins

I totally adore creating baby-friendly muffins that are not just healthy but also super easy for busy parents. I get it – those early years are a whirlwind, and I know you don’t have time to be stuck in the kitchen for hours.

I’m on a mission to make sure giving your little ones nutritious meals is as effortless as can be!

These carrot oatmeal muffins are packed with the goodness of dates, applesauce, carrots, Greek yogurt, and oats. And all you have to do is blend the mix and pour the batter into a muffin pan.

You can serve these muffins as a hearty breakfast for your babies and toddlers or enjoy them as an afternoon snack. Pair them with a drizzle of peanut butter, a dollop of Greek yogurt, or top with this wholesome cream cheese frosting for a delicious treat.

Now, if you are specifically looking for sweeter healthy carrot muffins, give these banana carrot muffins a try!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Rolled oats (old-fashioned oats) – you can also use quick oats.
• Grated carrots: You’ll need about 2-3 medium carrots to get 1 packed cup grated.
• 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 applesauce.
• Greek yogurt: whole fat is preferred, especially for kids under 2. Plant-based yogurt will work too. Just be sure to check the label for sugar content as they tend to contain added sugars. Here’s how to choose the best yogurt for babies and toddlers.
• Egg: use room temperature for best results. If egg-free, you can use flax egg.
• 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

Step 1: Add all the ingredients, minus the carrots, walnuts, and coconut into the blender. Process until smooth.

Step 2: Stir in the carrots and walnuts.

Step 3: 3. Spoon muffin batter to a greased or lined baking pan. I absolutely LOVE this silicone baking pan as there’s no need to grease and the muffins come out so well after baking. Top with coconut. Press into the batter slightly.

Step 4: Bake in the oven!

Tips for Success

• Avoid using pre-shredded grates 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. And while you’re at it, grate extra and add them to smoothie bowls, chia puddings (bye bye constipation!), vegetable waffles, carrot pancakes, or overnight oats/quinoa.
• You can use this muffin pan if you want to make 24 mini muffins.
• 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.

How to Store

• 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. Here’s how to freeze muffins so they’re as good as the day you made them.
• 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.

More Healthy 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!

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4.98 from 37 votes

Healthy Carrot Oatmeal Muffins

By: Min | MJ and Hungryman

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!

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

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Equipment

• Blender

Ingredients 

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For the blender

• ▢ 1 cup (100g) rolled oats
• ▢ 3 medjool dates, pitted and soaked (see note)
• ▢ 6 ounces (3/4 cup) Whole fat plain Greek yogurt
• ▢ 1/2 cup (110g) unsweetened applesauce
• ▢ 1 egg (or flax egg)
• ▢ 1 teaspoon cinnamon
• ▢ 1/4 teaspoon nutmeg (optional but highly recommended)
• ▢ 1 1/2 teaspoons aluminum-free baking powder
• ▢ 1 teaspoon vanilla extract

Stir-ins

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

Topping

• ▢ Unsweetened shredded coconut

Cook ModePrevent your screen from going dark

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

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