Mini Moist Carrot Muffins for Kids – Naturally Sweet, Lunchbox Size, No-Fail Baking

Mini Moist Carrot Muffins for Kids – Naturally Sweet, Lunchbox Size, No-Fail Baking

These mini moist carrot muffins are tender, naturally sweetened with maple syrup or honey, and perfectly sized for lunchboxes or snack time. Lightly spiced with cinnamon and optional add-ins like nuts or raisins, they’re quick to bake, freezer-friendly, and loved by picky eaters. Making them a reliable go-to for busy families.

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Prep Time 15

Cook Time 20

Chill Time 10

Servings: 12

Course: Breakfast, Desserts, Snack, To-Go

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

1½ cups All-purpose flour
1½ tsp Baking powder
½ tsp Baking soda
1 tsp Cinnamon
¼ tsp Nutmeg optional
¼ tsp Salt
2 Large eggs
⅓ cup Maple syrup or honey
⅓ cup Coconut oil melted
⅓ cup Greek yogurt or applesauce
1 tsp Vanilla extract
1½ cups Carrots finely grated
½ cup Walnuts or pecans chopped, optional
⅓ cup Raisins optional

Equipment

2 Mixing bowls
1 Whisk
1 Grater
1 Muffin tin
1 Ice cream scoop for portioning
12 Muffin liners or 24 mini liners

Method

Preheat oven to 350°F (175°C) and line your muffin tin with liners.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the eggs, maple syrup or honey, melted coconut oil, Greek yogurt, and vanilla until smooth.
Fold the wet ingredients into the dry ingredients just until combined—do not overmix.
Gently stir in the grated carrots, and if using, nuts and/or raisins.
Use an ice cream scoop to portion batter into your muffin tin.
Bake for 18–20 minutes for regular muffins or 12–15 minutes for minis, until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Yogurt Substitute: Swap for applesauce for dairy-free option.
Add-Ins: Mini chocolate chips can be a fun twist for kids.
Storage: Store in an airtight container at room temp for up to 3 days or freeze for up to 2 months.
Mini Muffins: Bake in mini tins for ~12 minutes. Perfect for lunchboxes!