Carrot and Potato Muffins
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
- 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.
Notes
Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.