Healthy carrot muffins take just minutes to throw together and are kid approved, veggie packed snack. No shredding in this easy muffin recipe packed with veggies, whole grains, and protein! This healthy after school snack can be made with the help of little hands from start to finish – get your kids in the kitchen with you and excited about trying new flavors! This is a carrot recipe for kids that is sure to please. Turn them into healthy carrot cupcakes by adding a healthy cream cheese frosting and you’ve got a fun, healthy dessert too.
“But I don’t like carrots.”
My 4 year old “haaaaateess” carrots.
I have no idea why. He’s loved them since he was a baby and then poof! Out of no where he can’t stand the sight. It’s why I’ve made and found so many different carrot recipes for kids!
Thankfully, he loves muffins. And by “he loves muffins,” I mean, if I put a muffin in front of him, he will eat as many as I’ll allow him.
Related Post: Healthy Sweet Potato Muffins
During our last snow day, I took a look into the fridge to see what we had in there that needed using up. I love baking on a snow day, but even more, I love using up items that need to go.
While I knew I had a big bag of whole carrots in the fridge, I did NOT, not, not want to shred a billion carrots first thing in the morning. A morning person, I am not.
So instead, I decided I would try just tossing them into the food processor and see what happens.
MAGIC happens, people. Magic.
These super easy healthy muffins take just a few minutes to pull together and will get whole grains, protein, AND a hearty dose of veggies into your kids without a peep.
Tips for making healthy carrot muffins
- Chop your peeled carrots into 2-3 inch chunks (I broke them by hand) and then puled 10-15 times. Scrape the sides and repeat until the carrot is fine enough.
- If you have it, the grater attachment on the food processor would work even better. I have the most old school version, so work with what you have.
- You can also grate an equal amount of carrot. Bagged shredded carrot would work as well, but you’ll want to chop it a bit to make sure no chunks are huge.
- A 5 oz container of yogurt equates to about 2/3 cup, if you’re using from a large container.
- Any oil will work. I like olive because I always have it but canola, melted coconut, avocado.. all would be fine.
Get the kids involved:
These carrot muffins aren’t only healthy, but they’re a super fun way to get the kids in the kitchen. It was a snow day the first time I made these was a snow day meaning the boys and I were stuck inside all day. Since the food processor is one of my favorite kids cooking tools, I knew it made sense to get them involved!
- I had them pull up chairs and help with just about the whole thing. Here are some tasks the kids can take over for you:
- Pulsing the food processor – my kids ADORE this job. (Or feeding the veggies into (carefully!!) the spout)
- Measuring out the ingredients, dumping them into the mixing bowl.
- Cracking the eggs – Ryan LOVES this job. Just make sure to do it in a separate dish in case of shells.
- Stirring the batter.
- Scooping – I use a large, spring loaded ice cream scoop to scoop my muffins, so this is a fun job for little hands and can help with find motor skills.
Learn all of my favorite ways to get kids cooking with you in the kitchen PLUS 5
Got a picky eater?
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