These carrot muffins were a hit with my toddler. They’re a great way to sneak in vegetables! The carrots are full of vitamin A and fiber. Feel free to use whole wheat flour instead of white flour to provide more fiber. Enjoy!
1 cup orange juice (I used apple juice because that’s what I had on hand)
¼ cup vegetable oil
½ cup sugar
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups finely grated carrots
- Preheat oven to 400°F. Beat the egg in a large bowl. Add the orange juice, oil, and sugar to bowl and mix together.
- Add flour, baking powder, baking soda, salt, cinnamon, and vanilla to egg mixture. Stir together.
- Stir in grated carrots.
- Spoon the batter into a muffin pan lined with baking cups. Fill each cup about ¾ full.
- Bake for 15 to 20 minutes at 400°F.
Recipe from: Yarrington, C. (2015). Veggies for Kids, 2nd Ed.