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.

 

PIN IT FOR LATER

These carrot muffins are great for babies and toddlers and make great finger food from 6 months and up.

 

 

 

This post contains affiliate links, at no cost to you. Read more about this on my disclosure page.

 

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). 

 

Related posts:

 

 

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.

 
meal variety planner for families

– a Cooking School For Moms digital download –

Get a FREE 7 DAYS VARIETY COOKING PLAN suitable from 6 months and see how I deal with food variety for little ones. Your picky eater won’t even know what’s coming! (You’ll also receive updates about new blog posts, recipe experiments and Cooking School For Moms emails).



 

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!

 

 
These carrot muffins are great for baby led weaning from 6 months. They are soft and packed with nutrients so that your baby or toddler gets all the veggie goodness.
Print Recipe
 Carrot muffins (a BLW recipe)
carrot muffins blw recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Ingredients
Optional
Prep Time 10 minutes
Cook Time 15 minutes
Servings
muffins
Ingredients
Optional
carrot muffins blw recipe
Instructions
  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, around 30-35 minutes.

17 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!

      Reply

  2. 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

    Reply

    • 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.

      Reply

  4. 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?

    Reply

  5. I just made these this morning and they taste really bitter! What did I do wrong? Was it the orange zest? They smell great and look perfect!

    Reply

    • Hi Alex, I think it must have been the baking powder, if it’s too much. This recipe requires 1 1/2 – 2 teaspoons if you don’t have self raising flour.

      Reply

  6. I loved this recipe. I just swapped the butter for vegetable oil and instead of milk I just added the orange juice. Perfect! Oh, and I made a chocolate sauce to go on top of the muffins, as we have it in Brazil. Yum! 😋

    Reply

    • Hi Caterina,

      Babies can have milk used to make baked goods, like muffins. They can’t have it as a drink until 1 year old, so as not to replace the nutritional aspect of being breastfed or formula fed.

      So it is ok to use cow’s milk to prepare these.

      Reply

  8. Thank you for the recipe! I’m waiting anxiously by the oven! Just made a few tweaks:
    1) I added unsweetened coconut into the carrot mixture,
    2) I added cinnamon and nutmeg into the flour mixture
    3) I used sour cream instead of milk
    They smell delicious! Can’t wait for little one and I to try them 🙂

    Reply

Leave a Comment