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Carrot muffins (a BLW recipe)

This is a carrot muffins recipe from the Baby Led Weaning Cookbook, which you can purchase here.


Muffins were probably the first food I learnt how to bake.


I used to go back and forth between kitchen and living room where my mum used to sit in front of the computer, asking her how much flour/oil/milk/whatever to put in the batter, how high should the oven be and how long should I keep them in for. I hope my Emma is going to be like me when she grows up. 


Of course I annoyed my mum with my questions. Of course she was busy working and had no time for my muffins. That’s how I learned to follow a recipe, rather than ask people. And in baking, the recipe is the law.



carrot muffins baby led weaning recipe


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Carrot muffins (a recipe great for baby led weaning)

These carrot muffins are soooo easy to make, you won’t even notice you’ve been busy making them. You won’t even notice you’ve run out of many ingredients either. In fact, they’re bits and bobs that you definitely have in the fridge and pantry right now, so why don’t you give it a go and have that lunch, dinner or breakfast sorted?


They keep well in an air tight container for I’d say 3 days. You can serve them with a glass of milk on the side, or even as a snack between meals. They are easy to hold by a baby, packed with good protein (from the eggs) and good veggies (the carrots). 


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The end result is a delicious muffin, healthy and perfect for the small hands of your little ones. I even sneaked a bite or two and my husband would have liked to eat them all by himself.


What you will need besides the raw materials is a muffin tin (just not a silicone one) and muffin cases to line it with. Get those things ready before cracking on.

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Let me know in the comments down below if your little ones liked them. Feel free to share the recipe on social media so other mums try it out as well!

Happy cooking! Happy weaning!


Print Recipe
Carrot muffins (a BLW recipe)
carrot muffins blw recipe
Prep Time 10 minutes
Cook Time 15 minutes
Prep Time 10 minutes
Cook Time 15 minutes
carrot muffins blw recipe
  1. Preheat oven to 190 C electric/170C fan/375 F/Gas Mark 5 and prepare that muffin tray.
  2. Put the flour into a bowl and make a well in the centre,
  3. Melt the butter in a pan over low heat.
  4. In a separate bowl, combine the grated carrot and the eggs, then add the melted butter and mix well.
  5. Pour the carrot mixture into the flour and fold together lightly.
  6. Add milk to reach a soft consistency and then spoon the mixture in the muffin cases (you did line the tin with paper cases, right?)
  7. Bake until golden brown and muffins spring back when pushed.

8 thoughts on “Carrot muffins (a BLW recipe)”

    • Hi Denise,

      The silicone molds usually do not require to be lined with anything, not even greased. Just pop the mixture in and that’s it!

  • Hi!
    I just made these from the BLW cookbook. So.. I decide to ad the option of orange zest and juice but the recipe doesn’t tell you when to add it in?
    I added it in at the same time as the grated carrot but they’ve been cooking for ages and the insides are still soft. Where did I go wrong? (I also used half white self raising and half wholemeal)
    Thanks so much

    • Hi Carly!

      Oh, sorry to hear about the muffins. Doesn’t matter when you add the zest or juice, it can be at the end, for example. It probably is because of the temperature and type of oven… I have modified the recipe to better reflect that. Not sure about the flour either, haven’t tried to do half-half.

      I do tend to leave my muffins to bake longer than what it is written in any recipe out there. 🙁 My oven seems to always hate me. In my case, 30-35 minutes seems to do the trick.

  • I’m not sure how big your medium carrots are or your large eggs, but there is no pouring of this mixture… its so thick! There needs to be extra liquid added somewhere. Can you advise a bigger ratio of something?

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