Carrot & Date Muffins
Carrot Date Muffins. Using nature to sweeten these muffins is the key. Dates and carrots are all you need for delicious, healthy muffins. This recipe for Carrot Date Muffins also uses spelt flour which is far superior to the white stuff. A must try for baking!
Servings 12
Calories 103kcal
Ingredients
- 1 cup almond milk
- 1/4 tsp vinegar
- 1/4 cup liquid coconut oil not hot
- 1 egg
- 1 tsp vanilla
- 6 large dates finely chopped
- 10 baby carrots grated (about 1 1/2 cups)
- 1 3/4 cups spelt four
- 1/2 cup ground almonds
- 2 tsp cinnamon
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp coarse sea salt
Instructions
- Preheat the oven to 350 and line muffin tin with 12 liners
- Combine milk, vinegar, coconut oil, egg and vanilla by beating with an electric mixer
- Add in the chopped dates and grated carrots and mix again
- In a separate bowl, whisk together the remaining ingredients
- Add them to the wet mixture and mix until just combined
- Scoop out the batter, filling muffin liners 3/4 full
- Bake for 25 minutes, checking that a toothpick comes out clean
- Let cool on a rack for 20 minutes
Nutrition
Calories: 103kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 249mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.4mg