Carrot Muffins Baked in a Toaster Oven

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Don’t you love those moments when you have no idea what to make for breakfast, and then you stumble on to a recipe that is so good you can’t believe it?

These carrot muffins are just that kind of recipe.

Many of us have toaster ovens in our kitchens, and they are perfect for baking a quick batch of muffins.

You can have these carrot muffins on the table in less than 30 minutes, start to finish.

And they are healthy too!

These muffins are made with whole wheat flour, honey, and carrots.

They are also studded with raisins and walnuts, making them a perfect breakfast or snack.

I can still remember it’s bitsy me sitting on my mom’s hip as she baked in the kitchen.

I loved watching her cook and bake, and I would help where I could.

My mom was an incredible baker, and I learned a lot from her.

These carrot muffins are a tribute to my mom, and they are some of the best muffs I’ve ever had.

How to Make Carrot Muffins Baked in a Toaster Oven?

Carrot Muffins Baked recipe in a toaster oven is straightforward.

For this recipe, you will need:

  • 1¼ cups flour all-purpose
  • ½ cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ½ cup olive oil, vegetable oil, or melted butter
  • ¼ cup orange or apple juice
  • 1¼ cups carrots grated
  • ¼ cup sunflower seeds optional


  1. Combine flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, beat the egg. Stir in oil and orange juice.
  3. Add to dry ingredients carrot and sunflower seeds, if used. Stir just to combine.
  4. Spoon batter into six lightly greased muffin cups.
  5. Bake in preheated 375 °F (190 °С) toaster oven for 23 to 25 minutes, or until muffin tops are firm.
  6. Turn pan halfway through baking time—cool muffins in pan for 5 minutes before turning out onto a rack.

Carrot Muffins Baked in a Toaster Oven recipe will make any morning special.

These muffins are healthy, delicious, and so easy to make.

Cooking Tip: If you don’t have a toaster oven, you can bake these muffins in a regular oven. Preheat oven to 375 degrees F (190 degrees C). Bake for 23 to 25 minutes.

You will love the carrots in every bite!

Top each muffin with a little bit of brown sugar or honey before baking for more flavor.

Cooling Tip: These muffins are best eaten warm, straight out of the oven. But if you need to cool them, place them on a wire rack and allow them to cool completely.

Once cooled, you can store them in an airtight container for up to 3 days.

Reheating Tip: To reheat, place muffin on a plate and microwave for 15 seconds, or until warmed through.

How to Store Carrot Muffins Baked using in Toaster Oven?

Don’t you regret not baking more?

Or do you bake enough, but not nearly as much as you’d like?

I know the feeling.

And it’s especially true when it comes to baking muffins.

Muffins are so darn easy to make, and they always taste so good.

These carrot muffins are a great way to use carrots in the fridge.

Grate them up and add them to the batter.

They are moist and full of flavor.

They can be made in a toaster oven.

Toaster ovens are perfect for baking muffins.

They’re small and compact, so they don’t heat your kitchen as a regular oven would.

Plus, they’re great for small batches of muffins.

Simply place cooled muffins in an airtight container and store them at room temperature for up to 3 days.

You can also freeze them for up to 2 months.

To reheat, place muffin on a plate and microwave for 15 seconds, or until warmed through.

There you go, a great way to use up those carrots and have a delicious breakfast or snack in no time.


Nutrition Facts of Carrot Muffins Baked in a Toaster Oven

Carrot Muffins Baked recipe is full of deliciousness but with no guilt attached.

They are low in calories and have the bonus of being made with whole wheat flour.

It all adds up to a muffin that is satisfying and nutritious!

One muffin provides:

  • Calories: 384kcal
  • Carbohydrates: 43g
  • Protein: 5g
  • Fat: 22g
  • Saturated Fat: 3g
  • Cholesterol: 27mg
  • Sodium: 294mg
  • Potassium: 204mg
  • Fiber: 2g
  • Sugar: 20g
  • Vitamin A: 4515IU
  • Vitamin C: 7mg
  • Calcium: 80mg
  • Iron: 2mg

Thus, a muffin provides nearly half of the day’s needs for Vitamin A and significant amounts of Vitamin C, calcium, and iron.

The high fiber content makes them filling, and they’re a good source of protein, too.

Health Benefits of Baked Carrot Muffins 

People eat baked Carrot Muffins for the delicious taste, but they also receive health benefits from these muffins.

Health is something that people strive to improve each day, and eating baked goods is one way to help.

Here  are some of the health benefits that have been discovered from eating baked Carrot Muffins:

1. Baked Carrot Muffins are a good source of fiber.

Fiber is an essential nutrient that helps to keep the digestive system healthy and functioning correctly.

Fiber also helps lower cholesterol levels and reduces the risk of heart disease.

2. Baked Carrot Muffins contain antioxidants.

Antioxidants are nutrients that help protect the body against damage caused by free radicals.

Free radicals are unstable molecules that can damage cells and DNA, leading to diseases such as cancer.

3. Baked Carrot Muffins may help to improve vision.

Carrots are a good source of beta-carotene, which is converted into vitamin A in the body.

Vitamin A is essential for vision and helps prevent eye problems such as night blindness and macular degeneration.

4. Baked Carrot Muffins can help to regulate blood sugar levels.

Carrots are a low-glycemic food, which means that they do not cause a spike in blood sugar levels when eaten.

This is beneficial for people who have diabetes or trying to control their blood sugar levels.

5. Baked Carrot Muffins are a good source of vitamin C.

Vitamin C is a water-soluble vitamin that is important for the immune system and helps to protect the body against infection.

It is also essential for collagen production, which helps to keep skin healthy.

6. Baked Carrot Muffins are a good source of potassium.

Potassium is a mineral that is important for blood pressure control and heart health.

It also helps to prevent muscle cramps and fatigue.

7. Baked Carrot Muffins may help to reduce the risk of cancer. 

Some studies have shown that eating foods high in beta-carotene, such as carrots, may help reduce the risk of developing certain types of cancer, such as lung and stomach cancer.

8. Baked Carrot Muffins are low in calories.

One muffin contains around 100-150 calories, making them a good choice for people trying to lose weight or maintain a healthy weight.

9. Baked Carrot Muffins are a good source of B vitamins.

B vitamins are essential for energy production and metabolism.

They also help to keep the nervous system healthy.

10. Baked Carrot Muffins are a natural source of sweetness.

Carrots are naturally sweet, so muffins made with carrots do not require any additional sugar.

This makes them a healthier option than many other types of baked goods.

Here you go, some of the many health benefits of eating baked carrot muffins!

So, not only are baked Carrot Muffins delicious, but they are also suitable for you!

Try out this recipe and enjoy all the health benefits for yourself!

What to serve with Baked Carrot Muffins?

The great thing about Baked Carrot Muffins is that they are incredibly versatile.

You can serve them with pretty much anything you want!

If you’re looking for some ideas, here are a few of our favorites:

1. Breakfast: Serve Baked Carrot Muffins with eggs and bacon for a delicious and hearty breakfast.

2. Lunch: Pair Baked Carrot Muffins with a salad or soup for a light but satisfying lunch.

3. Dinner: Serve Baked Carrot Muffins as a side dish to your favorite main course.

They’re perfect with chicken, fish, or beef!

4. Dessert: Baked Carrot Muffins make a great dessert when served with ice cream or whipped cream. Yum!

Additional information:

  1. Serve them with a dollop of whipped cream or vanilla ice cream for a sweet and indulgent treat. Try serving Baked Carrot Muffins with cream cheese or cheddar cheese for a savory twist.
  2. Add a handful of chopped nuts to the top of your muffin for a crunchy topping—Drizzle Baked Carrot Muffins with honey or maple syrup for a touch of sweetness. Top them with a smear of peanut butter or almond butter for a delicious and healthy snack.
  3. Bake Baked Carrot Muffins in mini muffin tins for a fun and festive appetizer. Add a few raisins or dried cranberries to the batter for a bit of tartness and color. If you’re feeling adventurous, try adding some spices like cinnamon, ginger, or nutmeg to the batter.
  4. For a fun twist, top Baked Carrot Muffins with frosting and sprinkles. They make a great birthday treat! Serve them alongside your favorite breakfast cereal for a nutritious start to the day.
  5. Pack the muffins in a lunchbox with cheese and grapes for a healthy and satisfying meal. Enjoy them as a post-workout snack with some yogurt and fruit.

No matter how you choose to serve them, we know you’ll love Baked Carrot Muffins!


So, if you need a quick and easy muffin recipe that will please both the kiddos and adults alike, give these carrot muffins a try!

We promise they won’t disappoint.

And who knows, maybe after trying this recipe, you will be inspired to get a little more creative in the kitchen—the possibilities are endless!

That’s all for now!

Check back soon for more delicious recipes.

Carrot Muffins Baked in a Toaster Oven

Carrot Muffins Baked in a Toaster Oven

These are not as doughy as store-bought ones and will be a delicious and filling snack. Make sure that the olive oil is mild-flavored. You will need a toaster oven.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6
Calories 384 kcal




  • In a large bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, beat egg. Stir in oil and orange juice. Add to dry ingredients, along with carrot and sunflower seeds, if using. Stir just to combine. Spoon batter into six lightly greased muffin cups.
  • Bake in preheated 375 °F (190 °С) toaster oven for 23 to 25 minutes, or until muffin tops are firm to the touch. Turn pan halfway through baking time. Cool muffins in pan for 5 minutes before turning out onto a rack.



Calories: 384kcalCarbohydrates: 43gProtein: 5gFat: 22gSaturated Fat: 3gCholesterol: 27mgSodium: 294mgPotassium: 204mgFiber: 2gSugar: 20gVitamin A: 4515IUVitamin C: 7mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!


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