Get the recipe: Kid-Requested Healthy Carrot Cake Muffins with Oats
Looking for a swoon-worthy carrot muffin that your kids will devour in seconds flat? Then, I've got you! These muffins have it all—moist (yes!), filled with warm spices like cinnamon, nutmeg, and ginger (yes!), and drizzled with a spoon-licking cream cheese icing (yes!). They are sweetened with maple syrup, filled with a veggie (gold star for you), and are both kid and mom-approved!
Ingredients
Carrot Muffins
- 1 1/4 cups all-purpose flour, white whole wheat or a gluten-free flour mix
- 1/2 cup quick oats (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup pure maple syrup (see notes)
- 1/3 cup melted butter or oil - such as olive oil, avocado oil, vegetable oil or coconut oil
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cups carrots - peeled and grated
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup golden raisins (optional)
Cream Cheese Drizzle - Optional
- 1/4 cup full fat cream cheese
- 2-3 tbsp pure maple syrup
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, quick oats, baking soda, baking powder, salt, cinnamon, nutmeg and ground ginger.
- Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, and vanilla extract and mix until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add Carrots: Gently fold in the shredded carrots, walnut pieces (if using), and raisins (if using).
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and whisk until creamy and smooth. Set aside.
- Eat: Let cool for 5-10 minutes, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!
Notes
Age: 12+ months
Note on Oats: if you prefer, you can omit the oats and add in 1/2 cup of flour instead.
How to Store & Freeze
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen carrot cake muffins overnight in the fridge or by gently warming them in the microwave.
Best Way to Grate Carrots: The best way to grate carrots for these carrot cake muffins is to use the finest grating side of a box grater. This is the easiest way to grate a small amount of carrots, in small pieces, which is perfect for baking. Plus, you won't have to wash a lot of extra tools in the kitchen, compared to using a food processor.
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