Carrot Cake Blender Baby Muffins

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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! Enjoy them for breakfast or snack.

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In continuing with my baby blender muffin series, I’ve developed another healthy version of a classic – carrot cake. The base recipe is very similar to the spinach sweet potato muffins and the blueberry muffins.

Ingredients

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.

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. 

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

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

1. Add all the ingredients, minus the carrots, walnuts, and coconut into the blender. Process until smooth.
2. Stir in the carrots and walnuts.

1. 3. Spoon batter to a greased/lined baking mat. I only use my silicone baking mat 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!

Baking Tips

• 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

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

How to Store

• 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.

Other Baby Muffins to Try:

• Beetroot Muffins
• Pumpkin Bean Muffins
• Spinach Sweet Potato Blender Muffins
• Pineapple Coconut Muffins
• Southwestern Oat Muffins

Did you make these baby and toddler-friendly Carrot Cake Blender Muffins? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making! 

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