Home » Kid-Approved Cheese and Carrot Mini-Muffins

Kid-Approved Cheese and Carrot Mini-Muffins

If there is one thing that tells me I have nailed a recipe it’s my kids, and hubby for that matter, coming back for more. And these Cheese and Carrot Mini-Muffins just happen to be one of these recipes. Total hit (lucky they’re mini size right?!)

Well actually, I should say they were mostly a total hit. 4 out of 5 of us really loved them. So 80% of us. And the other 20% doesn’t know what he is missing (looking at you picky pants Mr 7). So I am taking it as a win.

cheese and carrot mini-muffins

These Cheese and Carrot Mini Muffins are absolutely bursting with cheese. In fact I very nearly called them Cheese Puffs. But traditionalism won at the end of the day so Cheese and Carrot Mini-Muffins it is. They are SUPER light, they literally melt in your melt when still warm from the oven. #personallyverified #mayhaveburntmytongue

cheese and carrot mini-muffins

I would like to serve these Cheese and Carrot Mini-Muffins instead of a sandwich as a ‘main’ lunchbox item…but given I anticipated some resistance from Mr 7, I deliberately made these in miniature so I can send as a snack instead. Don’t let his reluctance dissuade you though, they would be great in place of a sandwich. You could make these as full size muffins too, though I haven’t tried. You would likely need to cook for around 15-18 minutes and you would get around 15 muffins. If you try the full size let me know! 🙂

These Cheese and Carrot Mini-Muffins are perfect for making ahead and freezing too. After the muffins are cooled, pop the muffins in a large ziplock bag and freeze. You can freeze these for around two or three months.

Do you love cheese? You will love these Easy Homemade Cheese Crackers! Or are you looking for more savoury muffins? You will adore these amazing Roasted Pumpkin and Feta Muffins or these Cheese and Vegetable Lunchbox Muffins.

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Kid-Approved Cheese and Carrot Mini-Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox


These Kid-Approved Cheese and Carrot Mini-Muffins are a delicious non sandwich school lunch idea. Bursting with cheese, one of these savoury Cheese and Carrot Mini-Muffins is never enough!


1 cup of ricotta
3/4 cup milk
1/2 cup olive oil
2 eggs
150g grated carrot
80g grated aged cheddar or tasty cheese
20g grated parmesan
Salt and pepper (optional)
2 cups self raising flour


1. Preheat oven to 180c and thoroughly grease a mini muffin pan.
2. In a large bowl whisk together the ricotta, milk, oil and eggs.
3. Add in the carrot, cheese and season lightly salt and pepper (if using) and stir through.
4. Add the flour and mix together until just combined, taking care not to over-mix.
5. Spoon into the prepared pan and bake at 180c for 10-12 minutes or until lightly golden and a skewer inserted into the middle of the muffin comes out clean.
6. Cool in the pan for around 5 minutes before turning out onto a baking wrack.


Due to the cheese, I find these muffins stick to the pan a little. To avoid this, it is important to grease your pan well. When you remove the pan from the oven carefully loosen each baked muffin from the side of the muffin tin with a knife which will assist to avoid sticking.

I am sure your kids will love these delicious Cheese and Carrot Mini-Muffins. Remember if you bake these, be sure to tag me on Instagram or post it to my Facebook wall.

Happy baking

Bernadette x

cheese and carrot mini-muffins


  1. Kellie Williams

    They also did freeze and thaw well. I have to have them out the day before to use as Master 7 did not like them to be cool at all.

  2. Kellie Williams

    I made these as cupcake size instead of mini muffins. I had to sub some of the ricotta for natural yoghurt and it worked fine. As you say, they did require a little more cooking. Master 7 enjoys the simple flavour combo of cheese and carrot, but Master 5 decided these were not for him, though he likes carrot usually. Master 34 said he didn’t mind them, but felt they were ‘missing something.’ He probably means bacon :D. I was unable to taste test as I have coeliac.

  3. Do these freeze well? Thanks 🙂

  4. can i use gluten free flour?

  5. These are amazing! I ate one still warm and they melt in your mouth. Will bring them to playgroup to see if our toddlers love them. Sure they will!

  6. Love this! I didn’t have self raising flour because I can’t find it in bulk, so I made my own (1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon of salt x 2 to make 2 cups worth) and therefore didn’t add additional salt to the recipe, just a bit of pepper. I also made them huuuuge (regular sized muffin tin, each cup fully filled with batter) so it took 23 minutes at 355F.

    Came out great! Thanks!

  7. Is there a substitute for eggs for this recipe? My son has egg allergies.

    • Bernadette

      I have not tested but you should be able to replace with a chia egg. To make the Chia Egg Substitute, take one tablespoon of Chia Seeds and mix with two tablespoons and one teaspoon of water in a small dish. Stir the mixture and leave for around 5 minutes until the mixture turns gelatinous. Bernadette x

  8. Would it work if I make this with almond flour ?

    • I have’t tried – it should work, they may not rise as much but I am sure they would still be tasty. Bernadette x

  9. Esther Fryer

    Can the ricotta be substituted by plain yogurt?

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