Healthy Carrot Cake Date Muffins

Carrot cake cupcake, but healthy and no frosting… so it’s a muffin.

A muffin both delicious and healthy enough to have the privilege of ending dinner, or to start the day as breakfast on its own.

I love these for breakfast with a schmear of vegan cream cheese, topped with a few little protein-packed pepitas (Go Raw Organic Sprouted Pumpkin Seeds – Sea Salt are my fave).

They are pretty easy to make and get just enough sweetness from the dates, and the carrots themselves. There’s no oil, no eggs, and if you want no nuts swap the almond milk

When you pull them out of the fridge, pop them in the microwave or toaster oven briefly to make them warm and pillowy soft. Enjoy!

Healthy Carrot Cake Date Muffins

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• Author: Heather
• Total Time: 45 min
• Yield: 12 standard muffins

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Ingredients

Wet Ingredients

• 6 pitted organic medjool dates
• 2/3 cup warm water
• 1 tsp organic vanilla extract, non-alcoholic
• 1/2 cup almond milk
• 1 tsp organic apple cider vinegar
• 1/3 cup extra virgin olive oil

Dry Ingredients

• 1 1/2 cups organic brown rice flour
• 1/2 cup organic almond flour
• 1/4 cup arrowroot starch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 cup grated organic carrots*

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Instructions

1. Preheat the oven to 350°F.
2. Soak dates in warm water with vanilla for 5 minutes.
3. Stir apple cider vinegar into almond milk, and set aside 5 minutes.
4. Blend the dates with the vanilla water used to soak.
5. Add the almond milk vinegar and blend until smooth.
6. In a stand mixer combine all dry ingredients except for carrots. Mix briefly to just combine.
7. Add the date almond milk mixture. Mix on low speed for about 10 – 15 seconds.
8. With the mixer still on, slowly pour in olive oil.
9. Mix another 15 seconds on medium. You should have a thick batter.
10. Mix in carrots on low to just combine.
11. Spoon into 12 silicone baking cups on a baking sheet, or standard muffin tin.
12. Bake for 30 minutes at 350°F.
13. Cool 10 minutes in the silicone cups on the pan, then transfer to cooling rack to completely cool.

Notes

Store refrigerated in air tight container for up to a week.

• Prep Time: 15 min
• Cook Time: 30 min

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