Baby-friendly Roasted Carrot Muffins

DifficultyBeginner

Naturally sweetened, moist and soft. Perfect for snacking and for lunchboxes.

 
Baby-friendly carrot muffins, and as usual that means double up the batch because you’ll want some too 😉

Sweetened with only the caramelized carrots, which add beautiful flavour, and a handful of raisins! The carrot purée makes sure they turn out moist & soft, and make the perfect little snack for the tiniest members of the family, great lunch-box and grab-and-go snack option! Have yours with a drizzle of honey or a peanut butter spread. Yum!
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Yields20 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For the roasted carrot purée
 300 g carrots around 4-5 small ones
 1 tbsp butter
 1 pinch cinnamon
For the muffin batter
 ½ cup milk of choice
 ¼ cup melted butter
 2 eggs
 2 tbsp golden/yellow raisinsyou can use dark raisins but the it'll affect the color a bit
 1.50 cups flourPreferably whole-grain. I used spelt.
 ½ tsp baking powder
 ½ tsp cinnamon
 ground cardamom
1

Peel and slice the carrots. Toss them in a tbsp of melted butter & a sprinkle of cinnamon and roast in the oven until tender. Allow to cool down a bit

2

Place the carrots, eggs, milk, melted butter & raisins in a blender and run to get a smooth batter.

3

Mix the dry ingredients together then pour the wet over the dry and gently fold just until all incorporated.

4

Grease a mini muffin tin with a bit of tahini, pour & bake in a preheated oven at 180 degrees for around 20mins, or until a toothpick inserted comes out clean. Do not over bake to avoid drying them out.

 
 
 
 
 
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Ingredients

For the roasted carrot purée
 300 g carrots around 4-5 small ones
 1 tbsp butter
 1 pinch cinnamon
For the muffin batter
 ½ cup milk of choice
 ¼ cup melted butter
 2 eggs
 2 tbsp golden/yellow raisinsyou can use dark raisins but the it'll affect the color a bit
 1.50 cups flourPreferably whole-grain. I used spelt.
 ½ tsp baking powder
 ½ tsp cinnamon
 ground cardamom

Directions

1

Peel and slice the carrots. Toss them in a tbsp of melted butter & a sprinkle of cinnamon and roast in the oven until tender. Allow to cool down a bit

2

Place the carrots, eggs, milk, melted butter & raisins in a blender and run to get a smooth batter.

3

Mix the dry ingredients together then pour the wet over the dry and gently fold just until all incorporated.

4

Grease a mini muffin tin with a bit of tahini, pour & bake in a preheated oven at 180 degrees for around 20mins, or until a toothpick inserted comes out clean. Do not over bake to avoid drying them out.

Baby-friendly Roasted Carrot Muffins
IngredientsDirections