These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.
- Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
- Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
- Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake for 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
- Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
- Serve warm, at room temp, or chilled.
To store, place in an airtight container in the fridge for 3-5 days. Reheat slightly to serve if desired. Or, place cooled muffins into a zip top freezer bag, remove as much air as possible and seal. Store in the freezer for up to 3 months. Thaw overnight in the fridge or in the microwave in 10-15 second increments.
To make these egg-free, omit the eggs and add 1 tablespoon ground flaxseed meal and use 1/2 teaspoon baking soda (up from 1/4 teaspoon in the recipe). Let mixed batter sit for 5 minutes before adding to the pan. Bake for about 2 additional minutes, or until a cake tester inserted into the center of a muffin comes out cleanly.
To make these gluten-free, use gluten free cup for cup flour and certified gluten-free rolled oats.
I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.
For best results with the texture, grate the carrots yourself. OR use kitchen shears to roughly chop store bought grated carrots into slightly smaller pieces. (Right out of the bag, the grated carrots are often in long pieces that will be hard to fit on mini muffin cups.)
These work best as mini muffins. (They take forever to bake through as full size.)
Some babies have to learn to move the texture of bread or a muffin around in their mouths, so offer smaller pieces if needed for a baby just learning this texture.
Be sure to grease the pan well and use a paring knife around the edges as needed to prevent the muffins from sticking to the pan.
When checking for doneness, look for the edges to be golden brown, the tops of the muffins to be firm to the touch, and a cake tester or toothpick inserted into the center of a muffin should come out cleanly—not with wet batter stuck to it.