Healthy Carrot Muffins (Gluten-Free, Naturally Sweetened, Kid-Friendly)
These healthy carrot muffins have been a long-time favorite in our home. They’re naturally sweetened, freezer-friendly, and perfect for breakfast, snacks, or lunchboxes — especially for little ones learning to like new foods.
They’re simple to make, easy to batch cook, and always disappear fast around here.
Products Used
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Healthy Carrot Muffins
(Gluten-Free, Naturally Sweetened, Kid-Friendly)
Gluten-free, dairy-free, peanut-free, refined-sugar free
Yield: 15-18 muffins or 30-36 mini muffins
Ingredients:
Dry Ingredients:
1 1/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
Wet Ingredients:
3 eggs, whisked well
2 very-ripe bananas, mashed well
1/2 cup almond butter
1/3 cup honey
1 tsp pure vanilla
Fold In:
1 cup grated carrots
1/2 cup raisins
Instructions:
1. Preheat oven to 350 degrees. Line muffin tin with paper or silicone muffin liners, or brush muffin tin with melted coconut oil. Set aside.
2. In a large mixing bowl, add all dry ingredients. Mix well.
3. In another large bowl, add all wet ingredients. Mix until well combined and semi-smooth.
4. Add wet ingredients to dry. Stir until combined, then fold in carrots and raisins.
5. Use 1/4 cup scoop to add muffin batter to prepared muffin tins. Fill about two-thirds full.
6. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
7. Allow to cool on a cooling rack, then enjoy!
Notes on Ingredients:
For infants under one, use agave or real maple syrup.
For carrots, grate in a food processor (if available). If not, buy whole, large carrots. Wash well then grate on a cheese grater (no need to peel). Or, you may buy pre-grated (matchstick) carrots and fold in per the recipe for an especially easy option!
How to Batch-Cook this Recipe:
1. Prepare as instructed above, multiplying each ingredient by the intended number of batches (i.e. 1/2 cup almond butter per batch; for 2 batches, use 1 cup almond butter).
2. After fully cooked, cool completely on cooling rack. Transfer to freezer (on cooling rack or sheet pan) to flash freeze (for ~30 minutes).
3. Remove from freezer and transfer to freezer-safe container. Store extra batch(es) in the freezer until ready to eat. Then, thaw and serve.
Need more easy snack ideas like this?
Grab my free Lunch Packing Cheat Sheet for simple, mix-and-match ideas that make packing snacks and lunches easier all week.