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Carrots & Cinnamon Muffins

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Carrots & Cinnamon Muffins

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Course: Breakfast
Cuisine: American
Keyword: Carrots & Cinnamon Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 190kcal


  • 1 none cooking spray
  • 1 1/4 cup flour, all-purpose
  • 1/4 cup coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup oats, dry
  • 3 tablespoon olive oil
  • 1 large egg
  • 1/3 cup milk
  • 1 medium banana
  • 4 medium carrot
  • 1/2 cup raisins, seedless


  • Spray muffin pan with cooking spray. Preheat oven to 400°F.
  • In a large mixing bowl, mix together flour, sugar, baking soda, baking powder, nutmeg, cinnamon, salt, and oats. Set aside.
  • In a separate bowl, whisk together olive oil, egg, and milk. Mash banana and add to mixture. Grate carrots and stir into wet mixture along with raisins.
  • Gradually add wet ingredients to dry and mix just until blended. Do not whip.
  • Pour into prepared muffin tin, and bake for 18-25 minutes. When a toothpick inserted into the center of one muffin comes out clean, they are done.
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Calories: 190kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 175mg | Fiber: 3g | Sugar: 10g

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