Easy baby muffin recipe: carrot muffins with cinnamon and vanilla
This baby muffin recipe yields delicious muffins with the scent of vanilla and cinnamon, made with Kabrita Toddler Milk. The result is delightful muffins for the whole family!
Preparation time: 15 minutes
Baking time: 20 minutes
Recipe for 12 muffins
Ingredients for carrot muffins with cinnamon and vanilla
- 6 small or 3 large carrots, peeled
- 1 1/2 cups (375 ml) flour
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2 ml) baking soda
- ¼ teaspoon (1 ml) ground cinnamon
- 2 eggs
- 1/2 cup (125 ml) lightly packed brown sugar
- ½ cup (120 ml) prepared Kabrita Toddler Milk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon (5 ml) pure vanilla extract
Preparation of carrot muffins with cinnamon and vanilla
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Preheat the oven to 180°C. Lightly grease or spray a 12-cup muffin tin with oil.
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Grate the carrots using the grating disc of a food processor or a box grater. Measure exactly 750 ml of grated carrots.
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In a medium-sized bowl, combine flour, baking powder, baking soda, and cinnamon. Stir with a whisk until evenly mixed.
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In a separate bowl, beat the eggs with sugar, Kabrita Toddler Milk, oil, and vanilla. Pour the egg mixture over the flour mixture and gently stir. Add the carrots and stir until combined.
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Spoon the batter into the prepared muffin cups. Bake in the center of the preheated oven for 20 to 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
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Let the muffins cool for five minutes, then transfer them to a wire rack (run a butter knife around each muffin to release them if necessary).
This baby muffin recipe is ideal for toddlers and just as tasty for grown-ups.
The muffins will keep well in an airtight container on the counter for up to 2 days. They can also be frozen, so you always have this healthy baby muffin recipe on hand. Wrap each muffin individually to keep them fresh.
