These Carrot Cheesy Muffins are perfect for lunchboxes or a nutritious snack at home. It is a delicious savory muffin that the entire family will enjoy!

Carrot Cheesy Muffins

Served in one of our favorite bamboo plates, the Cute Dino Plate from EcoRascals, with butterflies made of raspberries and blackberries.

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Ingredients to Make Carrot Cheesy Muffins

  • Eggs: Common allergen, make sure your baby has been exposed without issues before trying this muffin.
  • Carrots
  • Vegetable oil: I used canola.
  • Parmesan cheese: Cheese is a common allergen, make sure your baby has been exposed without issues before trying this muffin.
  • Corn flour: needs to be fine corn flour, I have tested this recipe with corn meal and the texture is not as smooth!
  • Oat flour
  • Greek yogurt: Common allergen, make sure your baby has been exposed without issues before trying this muffin.
  • Baking powder
Carrot Cheesy Muffins

Step by Step Instructions

  • Preheat oven to 356F (180C).
  • Add the carrot, eggs, oil and yogurt to a blender and blitz until smooth.
  • In a bowl, mix the dry ingredients.
  • Combine dry with wet.
  • Bake for about 25 minutes until toothpick comes out clean.

Storage Instructions

These muffins can be kept in the fridge for 3 days and in the freezer for 3 months in an airtight freezer bag. These are great to make ahead and add to lunchboxes.

To defrost, leave it overnight in the fridge or warm up in the microwave for about 20s.

🥣Recipe

Carrot Cheesy Muffins

Carrot Cheesy Muffins

These Carrot Cheesy Muffins are perfect for lunchboxes or a nutritious snack at home. It is a delicious savory muffin that the entire family will enjoy!
5 from 1 vote
Print Pin Rate
Course: Lunchbox, Snack
Cuisine: American, Brazilian
Keyword: bolinho de cenoura com queijo, carrot and cheese muffins baby, carrot muffin, carrot parmesan muffin, carrot recipes, cheesy vegetable muffins, muffin de cenoura, receita blw, receita para lancheira, savory muffin, savoury muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 9 Muffins
Calories: 139kcal
Author: Carol Pecora

Equipment

Ingredients  

  • 2 eggs
  • 100 g raw carrots
  • 1/4 cup vegetable oil
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup corn flour
  • 1/4 cup oat flour
  • 1/2 cup plain full fat greek yogurt 150g
  • 1 tsp baking powder

Instructions

  • Preheat oven to 356F (180C).
  • Add the carrot, eggs, oil and yogurt to a blender and blitz until smooth.
  • In a bowl, mix the dry ingredients.
  • Combine dry with wet.
  • Bake for about 22 min until toothpick comes out clean.

Notes

  • Nutrition facts are for each serving.
  • When mixing dry with wet it will have a very liquid consistency, this is the way it is supposed to be. Once you bake the mixture will firm up nicely.
 

Nutrition

Nutrition Facts
Carrot Cheesy Muffins
Amount per Serving
Calories
139
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
42
mg
14
%
Sodium
 
171
mg
7
%
Potassium
 
104
mg
3
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
1958
IU
39
%
Vitamin C
 
1
mg
1
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

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