Carrot Cake Date Muffins
Sneaking in veggies has never been easier!
Carrot cake is a classic “hey I’m sweet and delicious, but I’m also full of veggies” treat! Any excuse to sneak in an extra serving of something healthy is a GO for me, and in a dessert? Seriously it doesn’t get better!
I turned this classic veggie-licious cake into a sweet, spicy muffin to enjoy some extra veg any time of day! I’m a traditionalist in that I like my muffins for breakfast — and if you’ve been desperate for a veggie-filed breakfast that doesn’t involve a plate of eggs — this is it!
Not only are these muffins a little sweet, a little spicy, and packed with goodness; they’re also…
gluten-free
full of fiber
ready in under 30 minutes
& have a little sweet twist!
Carrot cake traditionally comes with raisins sprinkled into the batter, but I’m not a huge fan of them! So I swapped in chopped dates and whoa-la! Seriously, this swap is genius level if I do say so myself (of course after misspelling genius and having to backtrack that thought immediately…)
Whip up a batch of these over the weekend to have breakfast ready all week (it makes 12 muffins!!) or even on a weeknight when you get tired of the same ol’ breakfast day after day!
Carrot Cake Date Muffins
Prep Time: 10 min
Cook Time: 14-17 min
Servings: 12
INGREDIENTS
1 c almond flour
1 c quick oats
1/2 c gluten-free all-purpose flour, I used Bob's Red Mill brand
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger, ground
1/4 tsp. nutmeg
1/3 c maple syrup
1 c unsweetened almond milk
1 egg, whole
1 c carrot, shredded or finely chopped
1/2 c dried dates, chopped
INSTRUCTIONS
Preheat the oven to 350 deg. F.
In a large mixing bowl, add the dry ingredients (almond flour, oats, gluten free flour, baking powder, and spices) and the wet ingredients (maple syrup, almond milk, and egg). Mix until one cohesive batter.
Finely chop carrots in a high-speed blender or food processor to desired texture. For this recipe I left the carrot chunks pretty large, but by blending for longer you can more easily hide them in the batter!
Fold carrots into the batter until evenly mixed.
Fold in chopped dates.
Using a 1/4 measuring cup, scoop the batter into a greased or lined muffin tin.
Bake for 14 minutes. Test with a cake tester before removing from the oven. Add an addition 2-3 minutes as needed.
Allow to cool before removing from the tin and serving.
Store in the refrigerator for up to 2 weeks.
Enjoy!
Serving option:
Top the muffins with cream cheese for a true carrot cake taste!
xx,
mallory