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Date Carrot Muffins Recipe

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These wholesome and moist Date Carrot Muffins are packed with natural sweetness from dates, a delightful crunch from ground almonds, and the goodness of carrots. Perfect for a nutritious breakfast, snack, or dessert, this guilt-free treat is as easy to make as it is delicious!

Ingredients

Scale

Wet Ingredients

  • 1 cup almond milk
  • 1/4 teaspoon vinegar
  • 1/4 cup liquid coconut oil (ensure it’s not hot to preserve texture)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 large dates, finely chopped

Dry Ingredients

  • 10 baby carrots, grated (about 1½ cups)
  • 1¾ cups spelt flour
  • 1/2 cup ground almonds
  • 2 teaspoons ground cinnamon
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt

Instructions

Step 1: Prep Your Workspace

  • Preheat the oven to 350°F (180°C).
  • Line a 12-cup muffin tin with liners or lightly grease with oil.
  • Gather all ingredients and equipment (mixing bowls, electric mixer, grater, and measuring tools).

Pro Tip: Preheat the oven at least 10 minutes before mixing to ensure even baking.

Step 2: Mix Wet Ingredients

  1. In a large mixing bowl, whisk together almond milk and vinegar. Let it sit for a minute to curdle into a “buttermilk.”
  2. Add coconut oil, egg, and vanilla extract, and beat the mixture with an electric mixer until smooth.
  3. Fold in the finely chopped dates and grated carrots. Mix well for even distribution.

Pro Tip: Chop dates finely for even sweetness and smoother muffins.

Step 3: Combine Dry Ingredients

  1. In a separate bowl, whisk together the dry ingredients (spelt flour, ground almonds, coconut sugar, cinnamon, baking powder, baking soda, and sea salt).
  2. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Common Mistake to Avoid: Overmixing can lead to dense muffins. Stop mixing once there are no visible streaks of flour.

Step 4: Fill and Bake

  1. Scoop the batter into the prepared muffin liners, filling each about 3/4 full.
  2. Bake in the preheated oven for 25 minutes, checking for doneness with a toothpick (it should come out clean).

Pro Tip: Rotate the muffin tin halfway through baking for even cooking.

Step 5: Cool and Serve

  1. Remove muffins from the oven and let them cool in the pan for 5 minutes.
  2. Transfer them to a cooling rack to cool completely for about 20 minutes before serving.

Common Mistake to Avoid: Don’t skip cooling on a rack; condensation in the pan may make muffins soggy.

Notes

Serving Suggestions

  • Enjoy warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with coffee, tea, or a glass of almond milk for a wholesome snack.
  • For dessert, serve with a scoop of vanilla ice cream.

Tips & Tricks

  • Ingredient Substitutions: Use regular milk if you don’t have almond milk or replace spelt flour with whole wheat flour for a similar texture.
  • Enhancements: Add 1/4 cup raisins or chopped nuts to the batter for extra flavor and crunch.
  • Moisture Tip: Ensure coconut oil is liquid, but not hot, to prevent curdling the batter.

Storage

  • Room Temperature: Store in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Refrigerate in an airtight container for up to 5 days, but allow to come to room temperature to enjoy their full flavor and softness.
  • Freezing: Individually wrap cooled muffins in plastic wrap and freeze them in a freezer-safe bag for up to 3 months.

Find it online: https://cakeshungry.com/date-carrot-muffins/