These Healthy Carrot Banana Muffins for Baby (Sugar-Free) are perfect for baby-led weaning. Naturally sweetened with bananas and cooked carrots, these are soft and delicious. I bet your baby will love it!

Healthy Carrot Muffins for Baby1

These healthy baby muffins are NOT very sweet, but they are ideal for babies under 2 years old who have not been exposed to sugary foods or drinks. If desired, add 1 tbsp honey or maple syrup to the blender when serving toddlers over 2 years of age. For more information on sugar for babies, read this article.

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Reasons to Love These Healthy Carrot Muffins

  • No added sugar: perfect first muffin for babies starting solids.
  • Nutritious: this recipe is a delicious way to add carrots to your little’s meals, plus the benefits of using wholesome ingredients and no refined flours.
  • Soft and moist: The muffins’ texture is perfect for babies; they are soft, moist, and not crumbly. If you prefer a sugar-free recipe with grated carrots, try my carrot cake muffins!
carrot banana muffins stacked1

Ingredient List to Make Healthy Banana Carrot Muffins for Babies

  • Ripe banana: the main source of sweetness.
  • Eggs: used to bind the ingredients and provide structure to the muffins. Use room-temperature eggs if you can!
  • Cooked carrots: Added for nutrition, and the cooked carrots also add sweetness and moisture to the muffins.
  • Coconut oil: for moisture.
  • Oat flour: I love baking with oat flour. It is made with whole grains and is high in fiber, vitamins, and minerals, including iron.
  • Flaxseed meal or Tiny Sprouts super seed boosters:  For added nutrition and omega 3.
  • Cinnamon: For added flavor.
  • Baking powder: To make the muffins rise.
healthy carrot muffin ingredients

Tools Needed

Step-by-Step Instructions

  • Preheat oven to 356F (180C) and grease a mini muffin tin.
  • Add the cooked carrots, coconut oil, banana, and eggs to a blender and blend until smooth.
  • Add the oat flour, flaxseed meal (or flour), cinnamon, and baking powder to a bowl and mix.
  • Pour wet ingredients from the blender into the dry ingredients bowl and combine.
  • Split the batter into 12 mini muffins or 6 standard-sized muffins.
  • Bake until a toothpick comes out clean, about 15 minutes for minis and 20 minutes for regular-sized muffins.

Recipe Notes

  • This recipe makes 12-14 mini muffins. You can make regular muffins by adding a few more minutes to the baking time.
  • This is a small-batch recipe. To make a full recipe with 24 mini muffins, double the ingredients!
  • Use cooked carrots. To preserve the color, steaming or roasting are preferred cooking methods. Cooking carrots in water will add too much moisture to the recipe, so drain well.
  • Be sure to weigh the carrots; if too much or too little is added, the texture of these muffins may not turn out great.

Storage Instructions

  • Let the carrot muffins completely cool, then store them in an airtight container in the fridge for up to 3 days.
  • To freeze, store in a freezer airtight freezer bag for up to 3 months.
  • To reheat, microwave the muffins in 30-second increments until warm. You can also let them defrost overnight in the fridge.

Serving Suggestions and Substitutions

  • If your little one loves nut butter, slice the muffins and top with a thick layer of natural peanut butter for added flavor and protein.
  • Flaxseed meal: you may replace the flaxseed meal with flaxseed flour, oat flour, almond flour, or Tiny Sprouts super seed boosters.
  • You may use a silicon muffin pan (no need for greasing), or if using a regular muffin pan, coat it with spray, butter, or coconut oil beforehand.
  • Coconut oil: You may replace it with unsalted butter.
  • Cooked carrots: You can replace them with cooked beets! When I created this recipe, I leveraged it from my original recipe: healthy beet muffins for babies!
carrot banana muffins zoom1

Frequently Asked Questions

Can I blend all the ingredients together?

Mixing the dry ingredients in a bowl will result in fluffier muffins. Blending the oat flour with the wet ingredients will make the muffins denser, smoother, and a little soggy.

Can I offer carrot muffins to my 9-month-old baby?

These sugar-free carrot muffins are the perfect baby-led weaning healthy snack or breakfast for babies.

Can I use raw carrots in this recipe?

No, this recipe will not work with raw carrots!

Can I use all-purpose flour in this recipe?

You can probably substitute the oat flour for it and skip the flaxseed meal. You normally need a little less all-purpose flour than oat flour!

Healthy Carrot Muffins for Baby2

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🥣Recipe

carrot banana muffins plated

Healthy Carrot Banana Muffins for Baby (Sugar-Free)

These Healthy Carrot Banana Muffins for Baby (Sugar-Free) are perfect for baby led weaning. Naturally sweetened with bananas and cooked carrots, these are soft and delicious. I bet your baby will love it!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American, Brazilian, Gluten-free
Keyword: carrot muffins baby led weaning, healthy carrot muffins with oats, healthy moist carrot muffins, toddler carrot muffins no sugar
Prep Time: 5 minutes
Cook Time: 15 minutes
Steaming carrots: 15 minutes
Servings: 12 mini muffins
Calories: 54kcal
Author: Carol Pecora

Ingredients 
 

  • 1 banana ripe
  • 2 eggs
  • 80 g cooked carrots about 1/2 cup
  • 1 tbsp coconut oil
  • 55 g oat flour 1/2 cup
  • 1 tbsp flaxseed meal
  • 1 tsp cinnamon
  • 1 tsp baking powder

Instructions

  • Preheat oven to 356F (180C) and grease a mini muffin tin.
  • Add the cooked carrots, coconut oil, banana and eggs to a blender and blend until smooth.
  • In a bowl, add the oat flour, flaxseed meal (or flour), cinnamon, baking powder and mix.
  • Pour wet ingredients from blender into the dryingredients bowl and combine.
  • Split the batter into 12 mini muffins or 6 regular sized muffins.
  • Bake until a toothpick comes out clean, about 15 minutes for minis and 20 minutes for regular sized muffins.

Notes

  • This recipe makes 12-14 mini muffins. You can make regular muffins by adding a few more minutes to the baking time.
  • Use cooked carrots. Preferred cooking methods are steaming or roasting to preserve the color. If carrots are cooked in water, it will add too much moisture to the recipe, so make sure to drain well.
  • Be sure to weigh the carrots or the muffins may not have the best texture if too much or too little is added.

Nutrition

Nutrition Facts
Healthy Carrot Banana Muffins for Baby (Sugar-Free)
Amount per Serving
Calories
54
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
52
mg
2
%
Potassium
 
89
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
1.16
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
32
mg
3
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

Other Sugar-free Muffins for Babies

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5 from 1 vote

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