Carrot Cake Mini Muffins
Whole-wheat and oat mini muffins sweetened naturally with banana and grated carrot — a freezer-friendly batch snack with no added sugar, ready in 28 minutes.
Prep
12 min
Cook
16 min
Total
28 min
Yield
18 mini muffins
Nutrition note
Carrot contributes beta-carotene; oats and whole-wheat flour add fiber. Eggs provide protein.
Ingredients
- 11 cup (120 g) whole-wheat flour
- 21/2 cup (45 g) rolled oats
- 31 teaspoon baking powder
- 41 teaspoon cinnamon
- 51 cup (120 g) finely grated carrot
- 61 ripe banana, mashed
- 72 large eggs
- 81/3 cup (80 ml) milk
- 92 tablespoons neutral oil
Method
- 1
Heat oven to 180°C/350°F and grease an 18-hole mini-muffin pan.
- 2
Mix flour, oats, baking powder and cinnamon.
- 3
Whisk carrot, banana, eggs, milk and oil. Fold into dry ingredients just until combined.
- 4
Fill cups three-quarters full.
- 5
Bake for 14–16 minutes until springy.
Complete the Snack
Serve 2 mini muffins with yogurt or cheese.
Allergens
Contains wheat, egg and dairy.
Ingredient Substitutions
- Use gluten-free flour and certified gluten-free oats when needed.
- Use fortified plant milk for dairy-free muffins.
- Use aquafaba for egg-free muffins; texture will be denser.
Storage
Refrigerate for up to 4 days.
Freezer Guidance
Freeze for up to 2 months.
Picky-Eater Strategy
Keep the muffin small and pair it with a familiar food; show the child the grated carrot before baking.
Little Helper Job
Let your child add muffin cases and stir.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.