Carrot Muffins

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 egg

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


  1. Preheat oven to 400°F. Beat the egg in a large bowl. Add the orange juice, oil, and sugar to bowl and mix together.
  2. Add flour, baking powder, baking soda, salt, cinnamon, and vanilla to egg mixture. Stir together.
  3. Stir in grated carrots.
  4. Spoon the batter into a muffin pan lined with baking cups. Fill each cup about ¾ full.
  5. Bake for 15 to 20 minutes at 400°F.

Recipe from: Yarrington, C. (2015). Veggies for Kids, 2nd Ed.

2 thoughts on “Carrot Muffins

  1. Hi Mrs. Whitney

    I never thought of putting carrots or any other vegies into muffins. Good way to ‘trick’ kids into eating veggies. lol Maybe try broccoli cookies next 🙂


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