Mini Carrot Cake Muffins

🛒Ingredients

Makes 24 mini muffins. Tap to check off as you go.

• 1 ripe banana, mashed
• 1/2 cup (125 g) unsweetened applesauce
• 1 large egg
• 3 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup (125 g) whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 cup (110 g) finely grated carrot

Contains: egg, wheat, milk (if using butter or cream cheese).

🍳Instructions

1. 

   1Prep the pan

   Heat the oven to 350°F (175°C) and grease a 24-cup mini muffin pan.

2. 

   2Grate the carrots

   Finely grate the carrots using the small holes of a box grater.

3. 

   3Mix the wet ingredients

   Whisk the banana, applesauce, egg, oil and vanilla until combined.

4. 

   4Fold everything together

   Add the flour, baking powder, baking soda and cinnamon, then fold in the carrot until just combined.

5. 

   5Fill and bake

   Fill the cups three-quarters full and bake 13–15 minutes until a toothpick comes out clean.

6. 

   6Cool and serve

   Cool 10 minutes in the pan, then serve plain or with a thin swipe of cream cheese.

👶How to serve by age

🔄Allergy & diet swaps

Gluten-free

Use a 1:1 gluten-free flour blend in place of the whole wheat flour.

Egg-free

Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes).

Dairy-free

Use coconut oil instead of butter and skip the cream cheese topping.

💡Tips

• Squeeze the grated carrot lightly if it's very wet.
• Add 2 tbsp of hemp hearts or ground flax for an extra nutrition boost.
• Bake as 12 regular muffins for 18–20 minutes.

🧊Storage & safety

Storage: Counter: 2 days. Fridge: 5 days. Freezer: 3 months.

Suggested age: 12 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask