Carrot and Potato Muffins
Cradle of Nutrition
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Soft, Savory Muffins Perfect for Lunch Boxes, Picnics & Busy Days
As a mom to sporty and active children, I always need something quick, wholesome, and easy to grab—and these carrot and potato muffins have become a lifesaver. They’re perfect for lunch boxes, picnic bags, or on-the-go snacks. Other favorites that travel just as well include my broccoli cutlets and egg muffins, which are also wholesome and kid-friendly.
These muffins are soft, flavorful, and packed with vegetables, making them ideal for kids, toddlers, and adults alike. This easy carrot and potato muffins recipe is a staple in my kitchen because it’s both practical and delicious.
Ingredients for Carrot and Potato Muffins
- 2 medium carrots, grated
- 2 medium potatoes, grated (squeeze out excess moisture)
- 2 eggs
- 1/2 cup milk
- 1/3 cup olive oil or melted butter
- 1 cup all-purpose flour
- 1/2 cup shredded cheese (optional)
- 1 tsp baking powder
- Salt and pepper to taste
- 1 tbsp fresh parsley or chives (optional)
Instructions (Easy Savory Carrot and Potato Muffins Recipe)
1. Prep the Vegetables
Grate the carrots and potatoes. Squeeze out excess moisture from the potatoes using a towel to help the muffins hold together.
2. Mix the Wet Ingredients
In a bowl, whisk together eggs, milk, and olive oil (or melted butter) until smooth.
3. Combine the Batter
Add grated carrots and potatoes to the wet mixture. In a separate bowl, mix flour, baking powder, salt, and pepper. Gradually fold the dry ingredients into the wet mixture. Stir in cheese and herbs if using.
4. Bake the Muffins
Preheat oven to 180°C (350°F). Line or grease a muffin tin. Spoon the batter evenly into muffin cups, filling about 3/4 full. Bake for 20–25 minutes or until golden and set in the center. Let cool slightly before removing.
How to Serve Carrot and Potato Muffins
These carrot and potato muffins are versatile and perfect as a healthy snack, lunch box item, or picnic treat:
- Pack into lunch boxes for school or work
- Include in picnic bags
- Serve as a quick after-school snack
- Pair with other portable options like my broccoli cutlets or egg muffins for variety
- Enjoy with a light salad or yogurt dip
They taste great both warm and cold, making them ideal for travel and busy days.
Baby & Toddler Friendly Version
For Babies (6–12 months):
- Skip added salt
- Use mild cheese or omit entirely
- Cut into small, soft pieces
For Toddlers:
- Keep muffins soft and moist
- Serve plain or with a mild dip
- Great for self-feeding and lunch boxes
Variations
- Gluten-Free: Use a gluten-free flour blend
- Dairy-Free: Skip cheese or use plant-based alternatives
- Extra Veggies: Add grated zucchini (squeeze moisture out)
- Protein Boost: Add a spoon of cottage cheese or extra egg
Carrot and Potato Muffins
Ingredients
- 2 medium carrots, grated
- 2 medium potatoes, grated (squeeze out excess moisture)
- 2 eggs
- ½ cup milk
- ⅓ cup olive oil or melted butter
- 1 cup all-purpose flour
- ½ cup shredded cheese (optional)
- 1 tsp baking powder
- Salt and pepper to taste
- 1 tbsp fresh parsley or chives (optional)
Instructions
Prep the Vegetables
Grate the carrots and potatoes. Squeeze out excess moisture from the potatoes using a towel to help the muffins hold together.Mix the Wet Ingredients
In a bowl, whisk together eggs, milk, and olive oil (or melted butter) until smooth.Combine the Batter
Add grated carrots and potatoes to the wet mixture. In a separate bowl, mix flour, baking powder, salt, and pepper. Gradually fold the dry ingredients into the wet mixture. Stir in cheese and herbs if using.Bake the Muffins
Preheat oven to 180°C (350°F). Line or grease a muffin tin. Spoon the batter evenly into muffin cups, filling about 3/4 full. Bake for 20–25 minutes or until golden and set in the center. Let cool slightly before removing.
