Carrot Cake Muffins: Simply the Best for BLW
Table of Contents
Carrot and Banana Muffin
This is the best carrot cake recipe which is baby led weaning friendly and so delicious!
I don’t like to give sugar to my son, and I’m always looking to create healthy snack ideas that are easy to make and don’t take too much time to put together, which is why these carrot muffins for toddlers are perfect for busy parents.
I really wanted to create a muffin recipe that had the same tasty sweetness of a muffin with sugar but without the added sugar!
I instead added a banana to the muffin recipe to see if this would add enough sweetness to the muffin that didn’t make the muffin taste too savoury!
The banana worked so well and really worked well with the carrot too!
The finely grated carrot adds perfect moisture to the muffins that make the muffins so moreish. The tastiest carrot cake for baby.
You could double the ingredients to make a big batch of muffins and then freeze them so that you have a nice sweet treat whenever you may need.
Basic Carrot Cake Recipe
These carrot cake muffins are an excellent choice for baby-led weaning (BLW) due to their soft texture and wholesome ingredients. Made with finely grated carrots, oats, and banana, they provide essential nutrients and vitamins for growing infants.
The muffins are naturally moist, making them easy for little hands to grasp and munch on, while the addition of cinnamon adds a gentle flavour without overwhelming delicate palates. T
hey can be customised with spices or even fruit to enhance their nutritional profile, ensuring that toddlers enjoy a tasty treat that's still healthy.
Ingredient information
Oats - Ground oats are a great base for a healthy cake base, I blitz the oats to make a fine flour like consistency.
Banana - I have used a banana to add some sweetness to the muffins, as I am not adding sugar to the muffins.
Egg - I have used a free range egg for the muffin recipe.
Whole milk - I have used whole milk but you could use your milk of choice, oat milk works well too!
Carrot - I have grated the carrot on the finest grater setting, I have found this is great for moisture and texture for this recipe.
Cinnamon - This spice makes the muffins stand out! A perfect spice for the muffin recipe..
Baking powder - As I have not used self raising flour I needed a raising agent, so baking powder is perfect for this.
Bicarbonate of soda - I have used a touch of bicarbonate of soda for acidity that the muffins need.
Serving suggestion
These are great on their own as a sweet little snack! If you did want to serve the muffins with something else, you could serve with some cream for a delicious dessert, or you could serve with a fruit purée for dipping or you could serve with some Greek yogurt and fruit purée!
Storage instructions
The muffins can be kept in an airtight container for up to 5 days in the fridge. Or you can freeze them in airlock bags or airtight containers for up to 3 months.
Recipe | Carrot Cake Muffins
Makes 9 muffins
200g ground rolled oats (keep some rolled oats for garnish)
1 banana, mashed
1 egg
250ml whole milk
1 carrot, peeled and finely grated
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
Instructions
Pre heat your oven to 180 degrees.
Line a muffin tin with silicone muffin cases.
Pop all of the ingredients into a large mixing bowl and mix together until combined.
Use a dessert spoon and use 2 spoonfuls to fill each silicone case.
Sprinkle the tops with ground oats if you like!
Pop the tray into the oven for 20 minutes and enjoy!
Hope you and your family enjoy!
Recipe notes
If you wanted to make the muffins gluten free you could use gluten free oats. You can also use your choice of milk too!
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
