Gluten-Free, Dairy-Free Carrot Date Muffins
Delicious for breakfast or dessert, these Carrot Date Muffins are baked to perfection and melt in your mouth. The muffins are gluten-free, dairy-free, and even refined sugar-free (but you wouldn't even know it!). A healthy alternative to other muffins, they're also great for a grab-and-go snack.
Why You Should Make Carrot Date Muffins
- Easy grab-and-go snack or meal
- Healthy muffin alternative
- Delicious for breakfast or dessert
- Kid-friendly
- Gluten-free
- Dairy-free
- Refined sugar-free
What more can I say? These carrot muffins are a must to have on hand!
What You'll Need For This Recipe
- Blender Or Food Processor
- Muffin Tin
- Muffin Tin Liners optional
Ingredients
- Gluten-free rolled oats
- Ground flax
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Almond milk (or any nut milk)
- Almond or Cashew butter
- Vanilla extract
- Date syrup
- Carrots
- Walnuts
- Chopped dates or raisins
- Unsweetened shredded coconut
How To Make Carrot Date Muffins
First, preheat your oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin with olive or coconut oil.
Place the oats into a blender or food processor and cover. Blend until the oats are as finely ground as possible.
Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
Fold in the grated carrots, walnuts, dates, and coconut.
Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.
Enjoy your healthy carrot date muffins!
Carrot Date Muffins
Equipment
- Blender Or Food Processor
- Muffin Tin
- Muffin Tin Liners optional
Ingredients
- 2 1/2 cups rolled oats
- 2 tablespoons ground flax
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 1/2 cups almond milk
- 1/3 cup almond or cashew butter
- 1 teaspoon vanilla extract
- 1/2 cup date syrup
- 1 1/2 cups grated carrots 2-3 large carrots
- 1/2 cup chopped walnuts plus more for garnish
- 1/2 cup chopped dates or raisins
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners or spray your muffin tin well.
- Place the oats into a blender and cover. Blend until the oats are as finely ground as possible.
- Add the flax meal, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Blend again to combine.
- Add the almond milk, almond butter, vanilla, and date syrup. Blend just until smooth.
- Turn off and remove the blender from the base. Use a spatula to combine and incorporate any remaining flour stuck at the bottom.
- Fold in the grated carrots, walnuts, dates, and coconut.
- Scoop the batter into the prepared muffin cups. Bake for 18 minutes, until a tester comes out clean.
Video
Notes
How To Save Carrot Date Muffin Leftovers
You can save these carrot date muffins in an airtight container on the counter for 1-2 days, in the fridge for 5-6 days, or freeze to enjoy within 3-5 months.