We doubled the carrots in these healthy Carrot Muffin Recipe! Not only do we have carrots in the muffin, but also on top! These fun chicks make them look just like cupcakes, and the kids totally ate them up!
Cleaning out the fridge I found some baby carrots that were turning bad. They had that white look to them, and some were absolutely shriveled. I wanted to make some carrot muffins, but I pictured myself shredding baby carrots and shredding my knuckles in the process because they were just too small.
Instead, I cooked the carrots till they were soft. You can place the carrots in a microwave safe bowl and water, or with some water on the stove top. Cook them until they are soft and easy to mash. This took a good 8 or 9 minutes, with me checking every few minutes.
I decided, instead of carrot muffins with grated carrots (often the kids see the grated carrots and don’t want to eat them), we used pureed carrots! Poured out most of the water from your cooking, but not all! You’ll want some of the water to blend the carrots until they are smooth. Pureed them in a food processor. You could also use a blender.
With the pureed carrots, follow the recipe for our carrot muffins below. They were so good. They have everything I like in a muffin (or any food). Healthy, low fat, full of vitamins and minerals, and delicious! Perfect for a healthy breakfast for kids. My kids thought they tasted like pumpkin muffins.
Then, to jazz these babies up for spring, we decided to buy some rainbow carrots and make them look like cupcake chicks!
Using one of your yellow carrots, simply grate into shreds, and blot the grated yellow carrot dry.
Sprinkle the carrot onto the top of the muffin frosting (we also sprinkled some shredded coconut on ours)
Then, use two blueberries for eyes (if these are from frozen, also blot them dry. You can use anything for eyes really, I just happened to have some blueberries.
Carrot Muffin Recipe
- 1 1/2 cup chopped – carrot
- 2 cup – flour, all-purpose
- 1/2 cup – coconut sugar
- 2 teaspoon – baking powder
- 1 teaspoon – baking soda
- 1/2 teaspoon – salt
- 1 teaspoon – cinnamon
- 3 large – egg
- 1/2 cup – grapeseed oil
- 1 teaspoon – vanilla extract
- 1 cup – coconut milk, full fat
- 3 tablespoon – honey
- 1 medium – carrots, yellow
- Preheat oven to 350 degrees.
- Start by cooking the carrots. Once soft, blend in a food processor until the consistency of baby food (or even use baby food!) Add carrots, and water where necessary to get it to blend and be smooth. You want 1 cup of carrot puree.
- Combine dry ingredients. Flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Fold wet ingredients into dry and stir till just moistened.
- Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
- Bake for 18-20 minutes at 350 degrees.
- Chill a can of full fat coconut milk in the fridge (at least a day)
- Scoop coconut milk out of the can into a mixing bowl. Whisk until fluffy. Add 3 tablespoons honey and whisk until incorporated.
- When muffins are cooled, spread with coconut frosting.
- Grate yellow carrots, and sprinkle on top. Add blueberries for eyes, and a red carrot for the beak.