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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!
Course Breakfast, Snack
Cuisine American
Diet Low Salt
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 113kcal



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


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


  • Unsweetened shredded coconut


  • 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.


  • 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.


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