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Soft Carrot and Chickpea Savory Cupcakes with Mild Herbs
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By TinyTummyTreats Editorial TeamPublished Apr 28, 2026 | Updated May 11, 2026
International
40 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlybalanced-nutritionsuitable-for-2-year-oldslunchbox-friendlymake-aheadmild herbsquick & easypicky-eaters
Soft Carrot and Chickpea Savory Cupcakes with Mild Herbs with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup carrots, peeled and grated
- 1 cup canned chickpeas, rinsed and drained
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground mild herbs (such as parsley and basil)
- 2 tablespoons olive oil
- 1/4 cup unsweetened applesauce
- 1/3 cup unsweetened almond milk
- 1/4 teaspoon ground cumin
- a pinch fine sea salt
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin with olive oil or line with silicone baking cups for easy removal.
-
In a food processor or blender, pulse the rinsed chickpeas until smooth but slightly textured, leaving some small chickpea pieces for a soft, finger-food-friendly consistency.
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In a large bowl, combine grated carrots, chickpea puree, whole wheat flour, baking powder, mild ground herbs, ground cumin (if using), and a pinch of salt. Mix well to evenly distribute dry ingredients.
-
Add olive oil, unsweetened applesauce, and almond milk. Stir until a consistent, soft batter forms. It should be thick but easily scoopable. If too dry, add almond milk one tablespoon at a time.
-
Spoon the batter into muffin cups, filling each about 3/4 full to allow for rising.
-
Bake for 22-25 minutes until cupcakes are set and a toothpick inserted in the center comes out clean.
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Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve warm or at room temperature. Store refrigerated for up to 3 days or freeze up to 1 month. Reheat gently before serving.
-
For toddlers under 2 years or with sensitive palates, omit cumin and salt to keep flavors mild and digestion comfortable.
Frequently Asked Questions
- Can I make Soft Carrot and Chickpea Savory Cupcakes with Mild Herbs ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- cup carrots: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup canned chickpeas: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup whole wheat flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon ground mild herbs (such as parsley and basil): Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Soft Carrot and Chickpea Savory Cupcakes with Mild Herbs completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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